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Whole Chicken en Casserole
From Mary Jane's cook book, 1916
Serves 2
Presented as published in 1916. 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
708Calories
41 gProtein
3 gCarbs
59 gFat
Full nutrition (34 nutrients)
Calories708 kcal
Protein41 g
Carbohydrates3 g
Fiber0.9 g
Sugars2.1 g
Total Fat59 g
Saturated Fat18 g
Monounsaturated Fat24 g
Polyunsaturated Fat11 g
Omega-30.2 g
Cholesterol175 mg
Sodium1424 mg
Potassium656 mg
Calcium26 mg
Iron2.4 mg
Magnesium46 mg
Phosphorus381 mg
Zinc4.2 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C1.4 mg
Vitamin A71 mcg
Vitamin E1.6 mg
Vitamin K1.6 mcg
Vitamin B60.6 mg
Vitamin B121.5 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.3 mg
Niacin (B3)14 mg
Folate12 mcg
Choline141 mg
Caffeine0 mg
Water178 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 99. The excerpt below is the record exactly as published.
WHOLE CHICKEN EN CASSEROLE. Chicken, 1. Chopped mushrooms, y2 cup. Sausage meat, y2 pound. Bacon, 6 slices. Stock
Cook this with the app: pantry check, scaling, and the assistant.