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Chicken a la King
From The Hotel St. Francis cook book, 1919
Serves 3
Presented as published in 1919. 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
824Calories
18 gProtein
15 gCarbs
67 gFat
Full nutrition (34 nutrients)
Calories824 kcal
Protein18 g
Carbohydrates15 g
Fiber0 g
Sugars1 g
Total Fat67 g
Saturated Fat35 g
Monounsaturated Fat16 g
Polyunsaturated Fat2.5 g
Omega-30 g
Cholesterol327 mg
Sodium126 mg
Potassium376 mg
Calcium127 mg
Iron1.3 mg
Magnesium32 mg
Phosphorus245 mg
Zinc1.6 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.8 mcg
Vitamin C0.9 mg
Vitamin A77 mcg
Vitamin E0.5 mg
Vitamin K4.7 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate19 mcg
Choline132 mg
Caffeine0 mg
Water210 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 251. The excerpt below is the record exactly as published.
Chicken a la King Fried eggs Bread and butter sandwiches Rolls Raspberry water ice Chocolate Champagne wafers Almond cake LUNCHEON Tea Cold assorted meats Chocolate Potato salad Whipped cream Iced tea DINNER Consomme with tapioca Boiled salmon, mousseline sauce Potatoes Hollandaise Roast goose, apple sauce St. Francis potatoes Celery Victor Baked Alaska Coffee Pearl grits with cream. See hominy in cream. Potato salad. Slice three boiled potatoes while hot. Add one small onion chopped fine, some chopped parsley, salt and pepper, two spoonsful of olive oil, and one each of boiling bouillon, or boiling water, and vinegar. Mix carefully so as not to break the potatoes, and serve in salad bowl with lettuce garnishing. Chicken a la King. Take the breast of a boiled chicken or hen (fowl), and cut in very thin, diamond-shape pieces. Put in pan and add three- quarters of a pint of cream, salt and Cayenne pepper. Boil from three to five minutes. Add a glass of best sherry or Madeira wine. Boil for a minute and thicken with the yolks of two eggs, mixed with one-quarter pint of cream. Put some sliced truffles on top
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