Cajun/Creoledinnergluten-freedairy-freenut-freeegg-freesoy-freefish-freeshellfish-free

Chicken a la Creole

Name: Chicken a la Creole
Yield: 1 servings
Cuisine: Cajun/Creole
Ingredients: the same as for No. 64; adding half a chopped green pepper; one ounce of lean, raw ham, cut in small pieces; one cut tomato

From The table, 1889

Serves 1

Presented as published in 1889. 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

339Calories

9 gProtein

5 gCarbs

32 gFat

Full nutrition (33 nutrients)

Calories339 kcal

Protein9 g

Carbohydrates5.1 g

Fiber1.5 g

Sugars3.2 g

Total Fat32 g

Saturated Fat9.4 g

Monounsaturated Fat14 g

Polyunsaturated Fat6.4 g

Cholesterol41 mg

Sodium294 mg

Potassium433 mg

Calcium18 mg

Iron1 mg

Magnesium22 mg

Phosphorus128 mg

Zinc1.1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D1.6 mcg

Vitamin C24 mg

Vitamin A104 mcg

Vitamin E1.9 mg

Vitamin K11 mcg

Vitamin B60.2 mg

Vitamin B120.2 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)3.3 mg

Folate21 mcg

Choline39 mg

Caffeine0 mg

Water151 g

As published

This recipe was extracted from The table (1889) by Alexander Filippini, page 100. The excerpt below is the record exactly as published.

Chicken a la Creole. — The same as for No. 64, adding naif a chopped green pepper, one ounce of lean, raw ham, cut in small pieces. Five minutes before serving put one cut tomato

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