Chicken Cream
From The Samaritan cookery book, 1903
This is a nice way of cooking chicken for an invalid.
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
4950Calories
38 gProtein
23 gCarbs
614 gFat
Full nutrition (34 nutrients)
Calories4950 kcal
Protein38 g
Carbohydrates23 g
Fiber0 g
Sugars0.2 g
Total Fat614 g
Saturated Fat213 g
Monounsaturated Fat182 g
Polyunsaturated Fat65 g
Omega-30 g
Cholesterol1318 mg
Sodium348 mg
Potassium948 mg
Calcium434 mg
Iron4.1 mg
Magnesium70 mg
Phosphorus699 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D16 mcg
Vitamin C0 mg
Vitamin A647 mcg
Vitamin E13 mg
Vitamin K25 mcg
Vitamin B60.4 mg
Vitamin B120.8 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)9.6 mg
Folate28 mcg
Choline218 mg
Caffeine0 mg
Water555 g
As published
This recipe was extracted from The Samaritan cookery book (1903) by E. P. Watson, page 67. The excerpt below is the record exactly as published.
CHICKEN CREAM. i lb raw chicken. I 5 gill cream, i egg. | | oz. butter. i whipped white of egg. Pound the chicken in a mortar, add the whole egg and season- ing, rub through a sieve, stir in the half of the whipped white of egg
Cook this with the app: pantry check, scaling, and the assistant.