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White Fricassee of Chicken
From The Pattern cook-book, 1890
Serves 1
Presented as published in 1890. 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
493Calories
30 gProtein
35 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories493 kcal
Protein30 g
Carbohydrates35 g
Fiber0 g
Sugars24 g
Total Fat36 g
Saturated Fat12 g
Monounsaturated Fat7 g
Polyunsaturated Fat2.4 g
Omega-30.1 g
Cholesterol462 mg
Sodium329 mg
Potassium893 mg
Calcium660 mg
Iron2.6 mg
Magnesium74 mg
Phosphorus710 mg
Zinc3.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D6.7 mcg
Vitamin C0 mg
Vitamin A316 mcg
Vitamin E1.3 mg
Vitamin K0.3 mcg
Vitamin B60.5 mg
Vitamin B123.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)1.6 mg
Folate72 mcg
Choline381 mg
Caffeine0 mg
Water509 g
As published
This recipe was extracted from The Pattern cook-book (1890) by Butterick Publishing Company, page 92. The excerpt below is the record exactly as published.
WHITE FRICASSEE OF CHICKEN. Cut the chicken in pieces as directed, cover with boil- ing water in the kettle, and simmer slowly until tender, leaving the cover half off to reduce the gravy. There should be only just enough in the kettle at the last to keep the meat from burning. Season with salt and pepper, lift out the chicken, and place on a platter upon toasted bread. Make the following sauce or gravy, and pour it over the chicken and toast : 2 1 4 THE PA TTEKN CO OK-B O OK. One table-spoonful of butter. Two table-spoonfuls of flour. Salt and pepper to taste. One pint of milk. Two eggs (yolks only)
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