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To Roast Young Chickens
From Virginia Cookery-book, 1884
Serves 1
Presented as published in 1884. 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
468Calories
14 gProtein
99 gCarbs
13 gFat
Full nutrition (33 nutrients)
Calories468 kcal
Protein14 g
Carbohydrates99 g
Fiber0.8 g
Sugars0.2 g
Total Fat13 g
Saturated Fat0 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0 g
Cholesterol31 mg
Sodium18 mg
Potassium312 mg
Calcium60 mg
Iron8.6 mg
Magnesium46 mg
Phosphorus152 mg
Zinc1.2 mg
Copper0.2 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C33 mg
Vitamin A105 mcg
Vitamin E0.2 mg
Vitamin K410 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)0.6 mg
Niacin (B3)8.8 mg
Folate239 mcg
Choline3.2 mg
Caffeine0 mg
Water37 g
As published
This recipe was extracted from Virginia Cookery-book (1884) by Mary Stuart Smith, page 46. The excerpt below is the record exactly as published.
To Roast Young Chickens. Truss and put them down before a good fire ; dredge with flour, and baste with butter. They will take a quar- ter of an hour to roast. Froth them up ; lay on a flat dish, pour melted butter over them, garnish with parsley
Cook this with the app: pantry check, scaling, and the assistant.