dinner
Chicken in Cream Sauce
From Canadian cook book, 1924
Presented as published in 1924. 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
2182Calories
187 gProtein
32 gCarbs
168 gFat
Full nutrition (34 nutrients)
Calories2182 kcal
Protein187 g
Carbohydrates32 g
Fiber2.4 g
Sugars5.4 g
Total Fat168 g
Saturated Fat39 g
Monounsaturated Fat63 g
Polyunsaturated Fat22 g
Omega-30.1 g
Cholesterol1351 mg
Sodium12799 mg
Potassium2662 mg
Calcium341 mg
Iron12 mg
Magnesium205 mg
Phosphorus2082 mg
Zinc15 mg
Copper0.8 mg
Manganese0.5 mg
Vitamin D2 mcg
Vitamin C6.5 mg
Vitamin A528 mcg
Vitamin E5.1 mg
Vitamin K6.2 mcg
Vitamin B61.5 mg
Vitamin B125.7 mcg
Thiamin (B1)0.9 mg
Riboflavin (B2)2.2 mg
Niacin (B3)48 mg
Folate167 mcg
Choline738 mg
Caffeine0 mg
Water717 g
As published
This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 20. The excerpt below is the record exactly as published.
2 tb. butter. 3 tb. flour. 3^ T. salt. y T. paprika. 1 c. rich milk. 1 c. chicken stock. 2 yolks of eggs. 1 T. lemon juice. 3 c. cooked chicken, diced
Cook this with the app: pantry check, scaling, and the assistant.