To Fatten Young Chickens
From The closet of Sir Kenelm Digby Knight opened, 1910
Keep the coop clean and let a candle stand by them all night.
Presented as published in 1910. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
794Calories
21 gProtein
153 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories794 kcal
Protein21 g
Carbohydrates153 g
Fiber2.3 g
Sugars12 g
Total Fat9 g
Saturated Fat4.9 g
Monounsaturated Fat2 g
Polyunsaturated Fat0.6 g
Omega-30 g
Cholesterol29 mg
Sodium101 mg
Potassium570 mg
Calcium349 mg
Iron7.6 mg
Magnesium73 mg
Phosphorus450 mg
Zinc3 mg
Copper0.4 mg
Manganese1.9 mg
Vitamin D2.3 mcg
Vitamin C0 mg
Vitamin A78 mcg
Vitamin E0.3 mg
Vitamin K0.2 mcg
Vitamin B60.4 mg
Vitamin B121.3 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)7.7 mg
Folate410 mcg
Choline54 mg
Caffeine0 mg
Water235 g
As published
This recipe was extracted from The closet of Sir Kenelm Digby Knight opened (1910) by Sir Kenelm Digby, page 135. The excerpt below is the record exactly as published.
TO FATTEN YOUNG CHICKENS IN A WONDERFULL DEGREE Boil Rice in Milk till it be very tender and Pulpy, as when you make Milk Potage. It must be thick, almost so thick, that a spoon may stand an-end in it. Sweeten this very well with ordinary Sugar
Cook this with the app: pantry check, scaling, and the assistant.