Cajun/Creoledinnergluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Chicken a la Creole
From The bride's cook book, 1915
Serves 1
A flavorful dish with a Creole twist.
Presented as published in 1915. 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
706Calories
41 gProtein
55 gCarbs
42 gFat
Full nutrition (34 nutrients)
Calories706 kcal
Protein41 g
Carbohydrates55 g
Fiber21 g
Sugars4.1 g
Total Fat42 g
Saturated Fat20 g
Monounsaturated Fat12 g
Polyunsaturated Fat6.5 g
Omega-30.1 g
Cholesterol128 mg
Sodium2474 mg
Potassium1677 mg
Calcium368 mg
Iron9.3 mg
Magnesium179 mg
Phosphorus407 mg
Zinc3.4 mg
Copper1.2 mg
Manganese9.8 mg
Vitamin D0.3 mcg
Vitamin C56 mg
Vitamin A142 mcg
Vitamin E2.5 mg
Vitamin K139 mcg
Vitamin B61 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)13 mg
Folate55 mcg
Choline119 mg
Caffeine0 mg
Water269 g
As published
This recipe was extracted from The bride's cook book (1915) by Edgar William Briggs, page 56. The excerpt below is the record exactly as published.
CHICKEN A LA CREOLE Cut a boiled chicken into cubes of an inch. Put a tablespoonful of butter sub- stitute and one of grated onion in a fry- ing pan, add half a cupful of tomato and SNOWHUGG'D SYRUP, a delicate and delicious Table Syrup Your Grocer will have it — ask for it. 82 BRIDE'S COOK BOOK three sweet peppers cut into strips. Add the chicken, a teaspoon of salt and a dash of red pepper
Cook this with the app: pantry check, scaling, and the assistant.