Chicken with Cream
From A bill of fare for every day in the year ..., 1892
Milk may be used instead of cream with an ounce of butter.
Presented as published in 1892. 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
1323Calories
48 gProtein
16 gCarbs
118 gFat
Full nutrition (34 nutrients)
Calories1323 kcal
Protein48 g
Carbohydrates16 g
Fiber0.3 g
Sugars0 g
Total Fat118 g
Saturated Fat58 g
Monounsaturated Fat31 g
Polyunsaturated Fat7.3 g
Omega-30 g
Cholesterol411 mg
Sodium2555 mg
Potassium682 mg
Calcium187 mg
Iron2.6 mg
Magnesium67 mg
Phosphorus477 mg
Zinc3.6 mg
Copper0.2 mg
Manganese0.3 mg
Vitamin D0.5 mcg
Vitamin C3.6 mg
Vitamin A93 mcg
Vitamin E0.7 mg
Vitamin K11 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)16 mg
Folate26 mcg
Choline136 mg
Caffeine0 mg
Water641 g
As published
This recipe was extracted from A bill of fare for every day in the year ... (1892) by Beatrice Wilde Bryant, page 38. The excerpt below is the record exactly as published.
Chicken, with Cream. Potatoes, Cran- berry Jelly. Bread and Butter. Cottage Pudding. Lemon Sauce. Supper— Chipped Beef . Apple Fritters. Bread and Butler. Cake. Chocolate. Chicken w^ith Cream. — Yx pound of cold chicken, 3 gills cold water, 2 gills cream, i tablespoonful flour, i teaspoonful salt, V2 tea- spoonful pepper
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