Chicken-Corn Meal Casserole

Name: Chicken-Corn Meal Casserole
Ingredients: I CUP CORN MEAL; 3 CUPS CHICKEN BROTH; 3 EGG YOLKS; 3 EGG WHITES; I TEASPOON BAKING POWDER; 2 TABLESPOONS BUTTER; I CUP COOKED CHICKEN, CHOPPED; I 4% TEASPOONS SALT

From Cooking with wholegrains, 1947

Serve hot.

Presented as published in 1947. 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

1503Calories

94 gProtein

153 gCarbs

77 gFat

Full nutrition (33 nutrients)

Calories1503 kcal

Protein94 g

Carbohydrates153 g

Fiber6.1 g

Sugars14 g

Total Fat77 g

Saturated Fat14 g

Monounsaturated Fat24 g

Polyunsaturated Fat9.2 g

Cholesterol387 mg

Sodium3464 mg

Potassium1663 mg

Calcium374 mg

Iron6 mg

Magnesium135 mg

Phosphorus1038 mg

Zinc6.2 mg

Copper0.7 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C1.4 mg

Vitamin A91 mcg

Vitamin E1.1 mg

Vitamin K1.4 mcg

Vitamin B61 mg

Vitamin B121.6 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)1.5 mg

Niacin (B3)27 mg

Folate104 mcg

Choline218 mg

Caffeine0 mg

Water888 g

As published

This recipe was extracted from Cooking with wholegrains (1947) by Ellen Orton, page 19. The excerpt below is the record exactly as published.

Chicken-Corn Meal Casserole I CUP CORN MEAL 3 CUPS CHICKEN BROTH 3 EGG YOLKS 3 EGG WHITES I 4% TEASPOONS SALT I TEASPOON BAKING POWDER 2 TABLESPOONS BUTTER I CUP COOKED CHICKEN, CHOPPED

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