Presented as published in 1905. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
dinnerdairy-freenut-free
Chicken Stew (Spanish Style)
From The Times cook book, no. 2, 1905
Serves 1
A modern interpretation · AI-generated from the original record
Ingredients
- one good size chicken
- two tablespoons of the best olive oil
- one onion, chopped fine
- one clove garlic
- season with salt
- season with pepper
- enough flour to brown
- one can tomatoes
- a little sugar to taste
Method
Cut the chicken into pieces.
Heat a deep saucepan with olive oil.
Fry the chopped onion and garlic, season with salt, pepper, and flour to brown.
Add tomatoes and sugar, then simmer slowly until done.
Nutrition per serving
454Calories
35 gProtein
20 gCarbs
26 gFat
As published
This recipe was extracted from The Times cook book, no. 2 (1905) by Los Angeles Times, page 3. The excerpt below is the record exactly as published.
CHICKEN STEW (SPANISH STYLE.) Mrs. B. Maguire, No. 506% West First street, Los AngeJes — Cut in pieces one good size chicken; have a deep sauce pan hot with two tablespoons of the best olive oil. Fry together one onion, chopped fine, one clove garlic, season with salt, pepper, enough flour to brown; add one can tomatoes with a little sugar to taste
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