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Victoria Chicken
From The Rural cook book, 1907
Serves 6
Serve with bread croutons.
Presented as published in 1907. 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
551Calories
8 gProtein
5 gCarbs
57 gFat
Full nutrition (34 nutrients)
Calories551 kcal
Protein7.6 g
Carbohydrates4.6 g
Fiber0 g
Sugars0.1 g
Total Fat57 g
Saturated Fat29 g
Monounsaturated Fat15 g
Polyunsaturated Fat2.2 g
Omega-30.1 g
Cholesterol148 mg
Sodium891 mg
Potassium192 mg
Calcium75 mg
Iron0.2 mg
Magnesium12 mg
Phosphorus130 mg
Zinc0.7 mg
Copper0 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C0 mg
Vitamin A4.2 mcg
Vitamin E0.2 mg
Vitamin K3.1 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)1.6 mg
Folate0 mcg
Choline18 mg
Caffeine0 mg
Water86 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Rural cook book (1907), page 19. The excerpt below is the record exactly as published.
Victoria Chicken. — Procure a young chicken of three and one-half pounds in weight, singe, draw and wash it, cut the chicken into 10 pieces, season with half teaspoonful pepper, "and half tablespoonful of salt; rub the seasoning and the chicken well together. Cut half pound bacon into slices, remove the rind and place the bacon in a pan of boiling water, let it lie five minutes, then drain. Put -the bacon into a saucepan and fry to a delicate brown, then take out (he bacon. Put the chicken into the bacon fat, add half tablespoonful butter, cover and cook slowly for 30 minutes, turning the chicken with a fork three times during that time, then lay the chicken 'n a round pan with the slices of bacon between, pour over three cups of cream
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