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Chicken a la Cadillac

Name: Chicken a la Cadillac
Yield: 4 servings
Ingredients: ¾ cup cooked chicken, diced; ¼ cup cooked ham, diced; 1 cup White Sauce (p. 191); Cooked asparagus stalks

From Boston Cooking-School cook book, 1896

Serves 4

Serves 4.

Presented as published in 1896. 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

220Calories

13 gProtein

7 gCarbs

15 gFat

Full nutrition (33 nutrients)

Calories220 kcal

Protein13 g

Carbohydrates7.5 g

Fiber0.3 g

Sugars2.5 g

Total Fat15 g

Saturated Fat4 g

Monounsaturated Fat6.7 g

Polyunsaturated Fat3.4 g

Cholesterol50 mg

Sodium573 mg

Potassium253 mg

Calcium83 mg

Iron0.9 mg

Magnesium20 mg

Phosphorus178 mg

Zinc1.2 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D0.9 mcg

Vitamin C2.9 mg

Vitamin A94 mcg

Vitamin E0.5 mg

Vitamin K8.8 mcg

Vitamin B60.1 mg

Vitamin B120.5 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)3.1 mg

Folate23 mcg

Choline41 mg

Caffeine0 mg

Water79 g

Estimated from matched ingredients across 4 servings.

As published

This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 148. The excerpt below is the record exactly as published.

cups cooked chicken, diced ¥g cup finely chopped celery Add chicken and oysters to sauce. Cook until oysters are plump. Serve sprinkled with celery. LUNCHEON CHICKEN 11% cups cooked chicken, diced Onion salt Velouté Sauce (p. 194) 28 cup buttered cracker crumbs 4 eggs Season sauce with onion salt. Add chicken. ‘Turn on slightly buttered baking platter and sprinkle with cracker crumbs. Make 4 nests and in each nest slip an egg; cover eggs with crumbs and bake in moderate oven (350° F.) until egg whites are firm. BLANQUETTE OF CHICKEN 2 cups cooked chicken, cut 1 tablespoon finely chopped parsley in strips 2 egg yolks, slightly beaten 1 cup White Sauce (p. 191) 2 tablespoons milk Add chicken to sauce; when well heated, add egg yolks diluted with milk. Cook 2 minutes, then add parsley. POULTRY AND GAME 357 CHICKEN A LA CADILLAC 34 cup cooked chicken, diced 4 cup cooked ham, diced 1 cup White Sauce (p. 191) Cooked asparagus stalks

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