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Chicken Cream for Invalids
From The King's College Hospital book of cooking recipes, 1907
Serves 1
Serve with white sauce, mushrooms, or spinach.
Presented as published in 1907. 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
871Calories
11 gProtein
17 gCarbs
84 gFat
Full nutrition (27 nutrients)
Calories871 kcal
Protein11 g
Carbohydrates17 g
Fiber0.3 g
Sugars0.8 g
Total Fat84 g
Saturated Fat48 g
Monounsaturated Fat17 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol241 mg
Sodium120 mg
Potassium245 mg
Calcium175 mg
Iron0.5 mg
Magnesium18 mg
Phosphorus150 mg
Zinc0.7 mg
Copper0 mg
Manganese0.1 mg
Vitamin K5.6 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.9 mg
Water185 g
As published
This recipe was extracted from The King's College Hospital book of cooking recipes (1907) by King's College Hospital, page 33. The excerpt below is the record exactly as published.
Chicken Cream for Invalids. Soak half a slice of bread in milk, then squeeze it dry; pound it in a mortar along with the breast of a raw chicken; pass it through a wire sieve; stir it in a bowl with a wooden spoon, add half a pint of cream, pepper and salt. When all is well mixed together, add in the white of one small egg
Cook this with the app: pantry check, scaling, and the assistant.