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Chicken and Noodles
From Boston Cooking-School cook book, 1896
Serves 4
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
630Calories
40 gProtein
48 gCarbs
36 gFat
Full nutrition (34 nutrients)
Calories630 kcal
Protein40 g
Carbohydrates48 g
Fiber2 g
Sugars1.6 g
Total Fat36 g
Saturated Fat10 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.2 g
Omega-30 g
Cholesterol180 mg
Sodium673 mg
Potassium404 mg
Calcium287 mg
Iron2.3 mg
Magnesium72 mg
Phosphorus500 mg
Zinc4 mg
Copper0.3 mg
Manganese0.6 mg
Vitamin D0.4 mcg
Vitamin C2 mg
Vitamin A124 mcg
Vitamin E0.8 mg
Vitamin K2.4 mcg
Vitamin B60.6 mg
Vitamin B120.9 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)9.7 mg
Folate24 mcg
Choline124 mg
Caffeine0 mg
Water255 g
Estimated from matched ingredients across 4 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 149. The excerpt below is the record exactly as published.
CHICKEN AND NOODLES 1% pound broad egg noodles 2 tablespoons butter 14 pound grated Parmesan cheese 2 tablespoons flour Salt and pepper 1 cup cream 2 cups cooked chicken meat 1 cup Chicken Stock (p. 151) 2 egg yolks
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