Chicken Creole
From The Chapel Hill cook book, 1935
Presented as published in 1935. 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
360Calories
21 gProtein
48 gCarbs
9 gFat
Full nutrition (34 nutrients)
Calories360 kcal
Protein21 g
Carbohydrates48 g
Fiber5.1 g
Sugars23 g
Total Fat9.2 g
Saturated Fat2.4 g
Monounsaturated Fat4.3 g
Polyunsaturated Fat1.8 g
Omega-30 g
Cholesterol21 mg
Sodium6296 mg
Potassium1140 mg
Calcium75 mg
Iron3 mg
Magnesium53 mg
Phosphorus253 mg
Zinc1.3 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A28 mcg
Vitamin E0.7 mg
Vitamin K5.3 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)12 mg
Folate65 mcg
Choline83 mg
Caffeine0 mg
Water975 g
As published
This recipe was extracted from The Chapel Hill cook book (1935) by Presbyterian Church (Chapel Hill, N.C.). Woman's Auxiliary, page 7. The excerpt below is the record exactly as published.
CHICKEN CREOLE 1 cup chopped onions 1 can tomato soup 1 clove garlic 3 cups chicken broth 4 tablespoons shortening 1 chicken, boiled and boned 2 teaspoons salt 1 package cooked spaghetti XA teaspoon cloves Parmesan cheese XA teaspoon chili powder
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