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Chicken a la King II
From Boston Cooking-School cook book, 1896
Serves 8
Serves 8 or more.
Presented as published in 1896. 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
213Calories
17 gProtein
7 gCarbs
15 gFat
Full nutrition (34 nutrients)
Calories213 kcal
Protein17 g
Carbohydrates7.2 g
Fiber0.3 g
Sugars2.9 g
Total Fat15 g
Saturated Fat3.9 g
Monounsaturated Fat5.5 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol86 mg
Sodium846 mg
Potassium329 mg
Calcium100 mg
Iron1.5 mg
Magnesium28 mg
Phosphorus221 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.5 mcg
Vitamin C4.2 mg
Vitamin A36 mcg
Vitamin E0.2 mg
Vitamin K9.3 mcg
Vitamin B60.2 mg
Vitamin B120.7 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)4.7 mg
Folate16 mcg
Choline48 mg
Caffeine0 mg
Water113 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 169. The excerpt below is the record exactly as published.
CHICKEN A LA KING II 1 tablespoon butter Few grains cayenne 1 cup mushrooms 11% cups milk (part cream, if desired) 1 tablespoon green pepper 1 cup Chicken Stock (p. 151) 4 tablespoons flour 2 cups cooked chicken 1% teaspoon salt 1 tablespoon parsley, chopped 1% teaspoon celery salt 1 tablespoon pimiento, cut in small pieces
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