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Chicken and Oysters a la Metropole
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
839Calories
35 gProtein
33 gCarbs
84 gFat
Full nutrition (34 nutrients)
Calories839 kcal
Protein35 g
Carbohydrates33 g
Fiber0 g
Sugars0.8 g
Total Fat84 g
Saturated Fat30 g
Monounsaturated Fat16 g
Polyunsaturated Fat4.5 g
Omega-30 g
Cholesterol322 mg
Sodium535 mg
Potassium655 mg
Calcium181 mg
Iron8.6 mg
Magnesium65 mg
Phosphorus406 mg
Zinc51 mg
Copper3.7 mg
Manganese0.7 mg
Vitamin D0.2 mcg
Vitamin C1.9 mg
Vitamin A65 mcg
Vitamin E1.4 mg
Vitamin K6.1 mcg
Vitamin B60.5 mg
Vitamin B1211 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)11 mg
Folate66 mcg
Choline151 mg
Caffeine0 mg
Water291 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 189. The excerpt below is the record exactly as published.
CHICKEN AND OYSTERS A LA METROPOLE.— Make a sauce of ^ cup butter, ^ cup of flour, Yz teaspoon salt, V^ tea- spoon pepper, 2 cups of cream; add 2 cups cold cooked chicken and 1 pt. oysters, drained and cleaned; cook, until oysters are plump. Serve sprinkled with ^ cup finely chopped celery
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