Breast of Chicken a la Sam Ward
From Louis' every woman's cook book, 1910
Presented as published in 1910. 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
3452Calories
269 gProtein
22 gCarbs
249 gFat
Full nutrition (33 nutrients)
Calories3452 kcal
Protein269 g
Carbohydrates22 g
Fiber4.2 g
Sugars8.5 g
Total Fat249 g
Saturated Fat83 g
Monounsaturated Fat94 g
Polyunsaturated Fat45 g
Cholesterol1141 mg
Sodium999 mg
Potassium4038 mg
Calcium236 mg
Iron15 mg
Magnesium319 mg
Phosphorus2432 mg
Zinc20 mg
Copper2 mg
Manganese0.5 mg
Vitamin D3.6 mcg
Vitamin C31 mg
Vitamin A558 mcg
Vitamin E4.1 mg
Vitamin K23 mcg
Vitamin B65.2 mg
Vitamin B124.4 mcg
Thiamin (B1)1.2 mg
Riboflavin (B2)3.3 mg
Niacin (B3)108 mg
Folate157 mcg
Choline885 mg
Caffeine0 mg
Water1365 g
As published
This recipe was extracted from Louis' every woman's cook book (1910) by Louis Muckensturm, page 32. The excerpt below is the record exactly as published.
BREAST OF CHICKEN A LA SAM WARD ^ Remove the breast of a tender three-pound chicken. Remove the skin. Season the breast with salt and pepper, dip in cream and flour, and then fry slowly for about twelve minutes hi a small quantity of clarified butter. Cut six fresh mushrooms hi thick slices, boil hi one-half a cup of cream for ten minutes or more, then mix a heaping teaspoonful of flour with some butter and stir into the cream to thicken it; let it boil another five minutes, and then season with salt, pepper, and Cayenne. Then add a small piece of butter and one tablespoonful of sherry wine
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