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White Fricassee
From Scientific cooking with scientific methods, 1911
Serves 2
Garnish platter with green at each end.
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
260Calories
23 gProtein
6 gCarbs
15 gFat
Full nutrition (33 nutrients)
Calories260 kcal
Protein23 g
Carbohydrates6.4 g
Fiber0 g
Sugars0.8 g
Total Fat15 g
Saturated Fat4.3 g
Monounsaturated Fat5.6 g
Polyunsaturated Fat3.4 g
Cholesterol113 mg
Sodium165 mg
Potassium359 mg
Calcium83 mg
Iron6.7 mg
Magnesium40 mg
Phosphorus249 mg
Zinc50 mg
Copper3.6 mg
Manganese0.4 mg
Vitamin D0.2 mcg
Vitamin C1.4 mg
Vitamin A51 mcg
Vitamin E1.3 mg
Vitamin K2.5 mcg
Vitamin B60.3 mg
Vitamin B1211 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)7.2 mg
Folate20 mcg
Choline131 mg
Caffeine0 mg
Water167 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 58. The excerpt below is the record exactly as published.
White Fricassee. White fricassee is made by preparing the fowl in the same way, and boiling slowly in water until tender. Then remove, and have about two and a half cups of the stock which you remove the fat from, and thicken with flour and butter rubbed together, and season with salt and pepper. Just as you go to serve, add one cup of oysters
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