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Chicken in Cream a la Denver
From Scientific cooking with scientific methods, 1911
Serves 4
Ensure chicken is well done but not dry.
Presented as published in 1911. 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
208Calories
1 gProtein
4 gCarbs
21 gFat
Full nutrition (24 nutrients)
Calories208 kcal
Protein1.4 g
Carbohydrates3.7 g
Total Fat21 g
Saturated Fat12 g
Monounsaturated Fat4.3 g
Cholesterol60 mg
Sodium12 mg
Potassium59 mg
Calcium36 mg
Iron0.1 mg
Magnesium4 mg
Phosphorus35 mg
Zinc0.1 mg
Copper0 mg
Manganese0 mg
Vitamin K1.4 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.2 mg
Folate3.1 mcg
Water34 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 59. The excerpt below is the record exactly as published.
Chicken in Cream a la Denver. Dress, singe and cut up two frv^ers weighing about two and a half or three pounds. Sprinkle with salt and pepper. Rub over with soft butter, roll in flour, and arrange in dripping-pan. Put into hot oven and cook until a golden brown. Pour over enough thin cream to half cover
Cook this with the app: pantry check, scaling, and the assistant.