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Chicken a la King
From The Institute cook book, 1913
Serves 1
Presented as published in 1913. 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
657Calories
15 gProtein
19 gCarbs
69 gFat
Full nutrition (34 nutrients)
Calories657 kcal
Protein15 g
Carbohydrates19 g
Fiber0.1 g
Sugars1.9 g
Total Fat69 g
Saturated Fat24 g
Monounsaturated Fat9.3 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol156 mg
Sodium195 mg
Potassium271 mg
Calcium80 mg
Iron0.9 mg
Magnesium16 mg
Phosphorus115 mg
Zinc0.5 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C8.7 mg
Vitamin A1.2 mcg
Vitamin E2.9 mg
Vitamin K3 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)2.8 mg
Folate27 mcg
Choline11 mg
Caffeine0 mg
Water216 g
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 70. The excerpt below is the record exactly as published.
CHICKEN A LA KING 1 cup chicken, cubed Vz cup chicken broth 2 mushrooms . Vi cup cream y^ green pepper Salt and paprika to taste 1 tablespoon butter '/^ teaspoon lemon juice 1 1/2 tablespoons flour 1 egg yolk
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