Chicken Cream
From Domestic cookery, 1886
Presented as published in 1886. 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
415Calories
33 gProtein
11 gCarbs
26 gFat
Full nutrition (33 nutrients)
Calories415 kcal
Protein33 g
Carbohydrates11 g
Fiber2.2 g
Sugars0.1 g
Total Fat26 g
Saturated Fat7.4 g
Monounsaturated Fat11 g
Polyunsaturated Fat5.6 g
Cholesterol128 mg
Sodium142 mg
Potassium368 mg
Calcium44 mg
Iron1.9 mg
Magnesium52 mg
Phosphorus281 mg
Zinc2.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K2.9 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)12 mg
Folate13 mcg
Choline107 mg
Caffeine0 mg
Water823 g
As published
This recipe was extracted from Domestic cookery (1886) by H. M. Young, page 62. The excerpt below is the record exactly as published.
CHICKEN CREAM. Breast of 1 chicken 1 J pints water ^ oz. pearl barley Pinch of salt
Cook this with the app: pantry check, scaling, and the assistant.