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Chicken a la King
From The Swedish, French, American cook book, 1918
Serves 1
Decorate with Spanish pepper and olives.
Presented as published in 1918. 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
465Calories
46 gProtein
15 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories465 kcal
Protein46 g
Carbohydrates15 g
Fiber4.5 g
Sugars9 g
Total Fat27 g
Saturated Fat7.6 g
Monounsaturated Fat11 g
Polyunsaturated Fat6.2 g
Cholesterol128 mg
Sodium142 mg
Potassium1764 mg
Calcium32 mg
Iron3.8 mg
Magnesium75 mg
Phosphorus640 mg
Zinc4.6 mg
Copper1.5 mg
Manganese0.2 mg
Vitamin D1.2 mcg
Vitamin C12 mg
Vitamin A70 mcg
Vitamin E0.6 mg
Vitamin K2.6 mcg
Vitamin B61.1 mg
Vitamin B120.7 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)2 mg
Niacin (B3)28 mg
Folate87 mcg
Choline180 mg
Caffeine0 mg
Water531 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 273. The excerpt below is the record exactly as published.
Chicken a la King ( Poulet a la Roi ) Cook a chicken in water with carrots, onions, pepper, and salt, until tender; leave in the juice until cold. Take breast of the chicken and cut in large square pieces. If the meat is very white the second joints also can be used. Prepare one pound of mush¬ rooms; cook them in water, sherry, pepper, and salt, for fifteen minutes. Take out the largest mushroom and glaze, for decora¬ tion; the rest of the mushrooms mix with the chicken; shred Spanish pepper in long threads; stone olives and stuff with little chopped chicken; leave on a platter to get warm. When ready to serve, make a rich sauce from the mushroom juice, milk, butter, and flour; add the chicken, olives, mushrooms, and shredded Spanish pepper to the sauce; flavor with sherry
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