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Chicken, Creamed
From Harper's cook book encyclopædia, 1902
Serves 3
Presented as published in 1902. 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
889Calories
33 gProtein
9 gCarbs
80 gFat
Full nutrition (33 nutrients)
Calories889 kcal
Protein33 g
Carbohydrates8.7 g
Fiber0.2 g
Sugars0.5 g
Total Fat80 g
Saturated Fat39 g
Monounsaturated Fat21 g
Polyunsaturated Fat5.1 g
Cholesterol279 mg
Sodium144 mg
Potassium527 mg
Calcium114 mg
Iron1.7 mg
Magnesium44 mg
Phosphorus344 mg
Zinc2.6 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C3 mg
Vitamin A65 mcg
Vitamin E0.5 mg
Vitamin K6.1 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate18 mcg
Choline98 mg
Caffeine0 mg
Water217 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Harper's cook book encyclopædia (1902), page 309. The excerpt below is the record exactly as published.
Chicken, Creamed. — Cut one pint of cold chicken and one cupful of mushrooms into small pieces. Heat one pint of cream in a chafing-dish over the hot-water pan ; add one level table-spoonful of flour, stirred smooth in cold milk. When boiling hot, add the chicken and mushrooms ; season with salt, pepper, onion - juice, and chopped parsley
Cook this with the app: pantry check, scaling, and the assistant.