Chafing Dish Possibilities

Name: Chafing Dish Possibilities
Ingredients: one-half teaspoon salt; one-fourth teaspoon paprika; one-half cup milk; one-half cup chicken stock; three-fourths cup soft, mild cheese; one cup cold, flaked, cooked halibut; one egg slightly beaten; one and one-half tablespoons sherry wine

From Chafing dish possibilities, 1898

Presented as published in 1898. 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

878Calories

83 gProtein

39 gCarbs

39 gFat

Full nutrition (34 nutrients)

Calories878 kcal

Protein83 g

Carbohydrates39 g

Fiber1.3 g

Sugars9.2 g

Total Fat39 g

Saturated Fat19 g

Monounsaturated Fat9.9 g

Polyunsaturated Fat2.7 g

Omega-30.1 g

Cholesterol264 mg

Sodium2283 mg

Potassium1708 mg

Calcium782 mg

Iron2.5 mg

Magnesium119 mg

Phosphorus1251 mg

Zinc5 mg

Copper0.3 mg

Manganese0.3 mg

Vitamin D15 mcg

Vitamin C0.2 mg

Vitamin A391 mcg

Vitamin E2.7 mg

Vitamin K3 mcg

Vitamin B61.7 mg

Vitamin B124.5 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.9 mg

Niacin (B3)23 mg

Folate108 mcg

Choline253 mg

Caffeine0 mg

Water459 g

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 26. The excerpt below is the record exactly as published.

Chafing Dish Possibilities cornstarch, mixed with one-half teaspoon salt and one-fourth teaspoon paprika, then pour on gradually one-half cup each milk and chicken stock. Add three-fourths cup soft, mild cheese cut in small pieces, and one cup cold, flaked, cooked halibut. As soon as cheese is melted add one egg slightly beaten and one and one- half tablespoons sherry win

Cook this with the app: pantry check, scaling, and the assistant.