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Vagaralle Marga (Roast Fowl)
From Banquets of the nations, 1911
Serves 6
Presented as published in 1911. 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
1207Calories
9 gProtein
29 gCarbs
118 gFat
Full nutrition (34 nutrients)
Calories1207 kcal
Protein8.8 g
Carbohydrates29 g
Fiber4.2 g
Sugars1.3 g
Total Fat118 g
Saturated Fat69 g
Monounsaturated Fat1.8 g
Polyunsaturated Fat5.6 g
Omega-30 g
Cholesterol361 mg
Sodium420 mg
Potassium747 mg
Calcium41 mg
Iron1.9 mg
Magnesium48 mg
Phosphorus134 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.8 mg
Vitamin D0.1 mcg
Vitamin C30 mg
Vitamin A13 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B60.6 mg
Vitamin B120.1 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)3.6 mg
Folate25 mcg
Choline36 mg
Caffeine0 mg
Water176 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Banquets of the nations (1911) by Robert H. Christie, page 139. The excerpt below is the record exactly as published.
Vagaralle Marga. (Roast Fowl.) Take a good plump chicken, one and a half pounds of ghee, six large potatoes, four large green chillies, a salt- spoonful of pepper, and a teaspoonful of salt. Put the chicken into a pan with the ghee, and fry it. After it is browned all over, take out the ghee, leaving a small quantity in the pan. Put in half a pound of water
Cook this with the app: pantry check, scaling, and the assistant.