Chicken Cream

Name: Chicken Cream
Ingredients: The breast of a raw chicken; i oz. butter; i egg; Salt and pepper; J pint of cream; Truffles; White sauce

From The Samaritan cookery book, 1903

Serve with rich white sauce.

Presented as published in 1903. 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

875Calories

11 gProtein

9 gCarbs

111 gFat

Full nutrition (34 nutrients)

Calories875 kcal

Protein11 g

Carbohydrates9.3 g

Fiber0 g

Sugars0.2 g

Total Fat111 g

Saturated Fat49 g

Monounsaturated Fat19 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol494 mg

Sodium122 mg

Potassium301 mg

Calcium175 mg

Iron0.9 mg

Magnesium20 mg

Phosphorus238 mg

Zinc1.2 mg

Copper0 mg

Manganese0 mg

Vitamin D1 mcg

Vitamin C0 mg

Vitamin A80 mcg

Vitamin E0.5 mg

Vitamin K5.8 mcg

Vitamin B60.2 mg

Vitamin B120.4 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.2 mg

Folate24 mcg

Choline147 mg

Caffeine0 mg

Water179 g

As published

This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 23. The excerpt below is the record exactly as published.

CHICKEN CREAM. The breast of a raw chicken, i oz. butter, i egg. Salt and pepper. J pint of cream. Truffles. White sauce

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