Name: Baked Chickens
Ingredients: one above another as closely as possible; salt; pepper

Baked Chickens

Ingredients

one above another as closely as possible
salt
pepper

Directions

Mrs. E. W. Herrick, Minneapolis, Minn.
Dress the chickens and cut them in two, soak for
POULTRY. 261
half an hour in cold water, wipe perfectly dry and put in a dripping pan, bone side down, without any water; have a hot oven, and, if the chickens are young, half an hour's cooking will be sufficient. Take out and season with butter, salt and pepper ; pack one above another as closely as possible, and place in a pan over boiling water, covering them closely, — this keeps them moist until served, — boil the giblets in a little water, and after the chickens are taken from the dripping- pan, put into it the water in which giblets were boiled, thicken it and add the chopped giblets. This nian- ner of baking chickens is fully equal to broiling them.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Women of the First Congregational Church (Marysville, Ohio). Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.