Chicken Baked in Cream

Name: Chicken Baked in Cream
Ingredients: Choose chickens to weigh two or three pounds each; dip in flour seasoned with salt and a little pepper; Cover with cream of mushroom soup; blended with equal amount of water

From Natchez recipes, 1900

If gravy is too thick, thin with warm milk.

Presented as published in 1900. 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

2571Calories

185 gProtein

111 gCarbs

150 gFat

Full nutrition (33 nutrients)

Calories2571 kcal

Protein185 g

Carbohydrates111 g

Fiber0.6 g

Sugars5.2 g

Total Fat150 g

Saturated Fat42 g

Monounsaturated Fat59 g

Polyunsaturated Fat35 g

Cholesterol683 mg

Sodium699 mg

Potassium2010 mg

Calcium182 mg

Iron16 mg

Magnesium221 mg

Phosphorus1530 mg

Zinc14 mg

Copper0.8 mg

Manganese1.1 mg

Vitamin D1.8 mcg

Vitamin C16 mg

Vitamin A393 mcg

Vitamin E3.9 mg

Vitamin K16 mcg

Vitamin B63.3 mg

Vitamin B122.9 mcg

Thiamin (B1)1.8 mg

Riboflavin (B2)1.8 mg

Niacin (B3)71 mg

Folate279 mcg

Choline559 mg

Caffeine0 mg

Water886 g

As published

This recipe was extracted from Natchez recipes (1900), page 19. The excerpt below is the record exactly as published.

CHICKEN BAKED IN CREAM ^ Ch(»ose chickens to weigh two or three pounds each. Rinse each piece well and wipe thoroughly dry, then dip in flour seasoned with salt and a little pepper and arrange in casserole. Cover with cream of mushroom soup, blended with equal amount of water

Cook this with the app: pantry check, scaling, and the assistant.