Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
168
Calories
31g
Protein
4g
Fat
0g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- three pints of cold vinegar
- four chickens till tender enough
- vinegar
Directions
1
Emma Gould Rea.
2
Boil four chickens till tender enough for meat to fall from bones ; put meat in a stone jar, and pour over it three pints of cold vinegar, and a pint and a half of the water in which the chickens were boiled ; add spice if you wish, and it will be ready for use in two days.
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
internet_archive