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Blanquette of Chicken
From The new Annie Dennis cook book, 1905
Serves 2
Presented as published in 1905. 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
558Calories
46 gProtein
3 gCarbs
44 gFat
Full nutrition (33 nutrients)
Calories558 kcal
Protein46 g
Carbohydrates3.3 g
Fiber0 g
Sugars0 g
Total Fat44 g
Saturated Fat11 g
Monounsaturated Fat16 g
Polyunsaturated Fat8 g
Cholesterol287 mg
Sodium172 mg
Potassium470 mg
Calcium39 mg
Iron2.6 mg
Magnesium49 mg
Phosphorus390 mg
Zinc3.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C3.8 mg
Vitamin A129 mcg
Vitamin E0.9 mg
Vitamin K3.6 mcg
Vitamin B60.9 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)16 mg
Folate33 mcg
Choline211 mg
Caffeine0 mg
Water164 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The new Annie Dennis cook book (1905) by Annie E. Dennis, page 181. The excerpt below is the record exactly as published.
Blanquette of Chicken One pint of cold chicken, cut in small pieces, one teacupful of sweet milk and cream mixed, one table- spoonful of butter, and one level full of flour ; salt and pepper to taste; one teaspoonful of essence of beef, yolk of an egg
Cook this with the app: pantry check, scaling, and the assistant.