Americandinner
Chicken a la King No. 1
From Raleigh recipe book, 1925
Mrs. V. E. Turner.
Presented as published in 1925. 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
1165Calories
70 gProtein
43 gCarbs
52 gFat
Full nutrition (33 nutrients)
Calories1165 kcal
Protein70 g
Carbohydrates43 g
Fiber7.5 g
Sugars9.9 g
Total Fat52 g
Saturated Fat15 g
Monounsaturated Fat21 g
Polyunsaturated Fat11 g
Cholesterol255 mg
Sodium1585 mg
Potassium1261 mg
Calcium90 mg
Iron6.1 mg
Magnesium136 mg
Phosphorus727 mg
Zinc6.9 mg
Copper1 mg
Manganese0.6 mg
Vitamin D1.3 mcg
Vitamin C5.4 mg
Vitamin A139 mcg
Vitamin E1.1 mg
Vitamin K5.1 mcg
Vitamin B61.4 mg
Vitamin B121.1 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)29 mg
Folate58 mcg
Choline267 mg
Caffeine0 mg
Water678 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 12. The excerpt below is the record exactly as published.
CHICKEN A LA KING No. 1 Two medium sized chickens, boil until tender and cut in pieces. Make cream sauce of thin cream and add chicken, 1 can of pimentoes, 2 fresh green peppers cut in small pieces, 2 cans small mushrooms, 1 cup of sherry wine
Cook this with the app: pantry check, scaling, and the assistant.