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Chicken Cream for Medallion
From Tried favourites cookery book, 1909
Serves 1
Presented as published in 1909. 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
180Calories
38 gProtein
0 gCarbs
3 gFat
Full nutrition (18 nutrients)
Calories180 kcal
Protein38 g
Carbohydrates0 g
Total Fat3.3 g
Saturated Fat0.6 g
Monounsaturated Fat0.6 g
Polyunsaturated Fat0.5 g
Cholesterol124 mg
Sodium112 mg
Potassium561 mg
Calcium6.7 mg
Iron0.6 mg
Magnesium45 mg
Phosphorus366 mg
Zinc1.1 mg
Copper0 mg
Manganese0 mg
Water127 g
As published
This recipe was extracted from Tried favourites cookery book (1909) by Kirk, E. W. Mrs, page 93. The excerpt below is the record exactly as published.
Chicken cream for medallion: — Pound the breast of a. chicken' with good white sauce. Season, and mix with wliipped cream. Add aspic or gelatine to make it fi
Cook this with the app: pantry check, scaling, and the assistant.