dinner
Chicken Supreme
From Left overs, 1898
Can be served in various ways.
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
1633Calories
127 gProtein
32 gCarbs
129 gFat
Full nutrition (34 nutrients)
Calories1633 kcal
Protein127 g
Carbohydrates32 g
Fiber0.2 g
Sugars8.2 g
Total Fat129 g
Saturated Fat34 g
Monounsaturated Fat42 g
Polyunsaturated Fat20 g
Omega-30.1 g
Cholesterol1206 mg
Sodium3634 mg
Potassium1723 mg
Calcium206 mg
Iron9.7 mg
Magnesium145 mg
Phosphorus1259 mg
Zinc9.7 mg
Copper0.7 mg
Manganese0.3 mg
Vitamin D4.9 mcg
Vitamin C8.6 mg
Vitamin A519 mcg
Vitamin E3.7 mg
Vitamin K9.3 mcg
Vitamin B62.3 mg
Vitamin B123.2 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)2 mg
Niacin (B3)41 mg
Folate171 mcg
Choline914 mg
Caffeine0 mg
Water924 g
As published
This recipe was extracted from Left overs (1898) by Sarah Tyson Heston Rorer, page 9. The excerpt below is the record exactly as published.
Chicken Supreme This may be made from either chicken or turkey cut into dice ; add an 36 LEFT OVERS equal quantity of canned mushrooms ; for instance, to one pint of cold chicken, add one can of mushrooms. Put two tablespoonfuls of butter and two of flour in a saucepan; mix without browning, then add two cups (one pint) of chicken stock ; stir constantly until boiling, add two tablespoonfuls of thick cream, and the yolks of four eggs ; strain, add the chicken and mushrooms, a level tea- spoonful of salt, a quarter of a teaspoon- ful of white pepper, ten drops of celery extract
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Cook this with the app: pantry check, scaling, and the assistant.