Chicken & la Reine

Name: Chicken & la Reine
Ingredients: two tablespoons butter; yolks of three hard-boiled eggs; one-fourth cup cracker crumbs; one-fourth cup milk; one cup hot chicken stock; one cup cooked chicken

From Chafing dish possibilities, 1898

Presented as published in 1898. 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

994Calories

78 gProtein

28 gCarbs

84 gFat

Full nutrition (34 nutrients)

Calories994 kcal

Protein78 g

Carbohydrates28 g

Fiber0.7 g

Sugars4.8 g

Total Fat84 g

Saturated Fat18 g

Monounsaturated Fat26 g

Polyunsaturated Fat8.8 g

Omega-30 g

Cholesterol933 mg

Sodium1598 mg

Potassium1007 mg

Calcium243 mg

Iron5.4 mg

Magnesium84 mg

Phosphorus944 mg

Zinc6.2 mg

Copper0.2 mg

Manganese0.4 mg

Vitamin D3.9 mcg

Vitamin C0 mg

Vitamin A309 mcg

Vitamin E2.4 mg

Vitamin K0.5 mcg

Vitamin B60.6 mg

Vitamin B123.6 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.4 mg

Niacin (B3)16 mg

Folate126 mcg

Choline597 mg

Caffeine0 mg

Water306 g

As published

This recipe was extracted from Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 17. The excerpt below is the record exactly as published.

Chicken & la Reine Cream two tablespoons butter and add the yolks of three hard-boiled eggs, rubbed to a paste. Soak one-fourth cup cracker crumbs in one-fourth cup milk and add to the egg mix- ture. Pour on gradually one cup hot chicken 92 Chicken stock, then add one cup cooked chicken

Cook this with the app: pantry check, scaling, and the assistant.