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Chicken- and Mushroom-Pie a la Maria Mathilda
From The Swedish, French, American cook book, 1918
Serves 1
Serve as an entree for luncheon or dinner.
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
523Calories
39 gProtein
22 gCarbs
40 gFat
Full nutrition (33 nutrients)
Calories523 kcal
Protein39 g
Carbohydrates22 g
Fiber0 g
Sugars4.2 g
Total Fat40 g
Saturated Fat8.1 g
Monounsaturated Fat12 g
Polyunsaturated Fat6 g
Cholesterol166 mg
Sodium643 mg
Potassium619 mg
Calcium33 mg
Iron3 mg
Magnesium51 mg
Phosphorus338 mg
Zinc2.7 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C3.2 mg
Vitamin A72 mcg
Vitamin E0.6 mg
Vitamin K3 mcg
Vitamin B60.8 mg
Vitamin B120.5 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)16 mg
Folate47 mcg
Choline125 mg
Caffeine0 mg
Water360 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 277. The excerpt below is the record exactly as published.
Chicken- and Mushroom-Pie a la Maria Mathilda Pate de Poulet aux Champignons, a la Maria Mathilda Bake the pie crust [see recipe: Chicken Pie a la Parisiennel and fill. Filling. Cut in large dices the breast of a chicken that has been boiled in water, onions, pepper, salt, and carrots and left in the stock until cold. Add some mushrooms that have been boiled for fifteen minutes in water, pepper, salt, and sherry. Heat mush¬ rooms and chicken between two plates. Make a rich sauce with one tablespoon butter, two heaping tablespoons flour, one cup chicken stock, half cup of hot milk, and two tablespoons sherry; season with pepper and salt to taste
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