nut-freesoy-freefish-freeshellfish-free
Chicken with Cream Sauce
From Cassell's dictionary of cookery, 1892
Serves 4
Time: 1.5 hours. Serves 3-4.
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
234Calories
3 gProtein
3 gCarbs
23 gFat
Full nutrition (33 nutrients)
Calories234 kcal
Protein2.8 g
Carbohydrates3.4 g
Fiber0 g
Sugars0 g
Total Fat23 g
Saturated Fat13 g
Monounsaturated Fat5.4 g
Polyunsaturated Fat0.4 g
Cholesterol152 mg
Sodium17 mg
Potassium72 mg
Calcium47 mg
Iron0.3 mg
Magnesium4.2 mg
Phosphorus69 mg
Zinc0.4 mg
Copper0 mg
Manganese0 mg
Vitamin D0.5 mcg
Vitamin C0 mg
Vitamin A32 mcg
Vitamin E0.2 mg
Vitamin K1.5 mcg
Vitamin B60 mg
Vitamin B120.2 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.1 mg
Folate15 mcg
Choline70 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Cassell's dictionary of cookery (1892) by Cassell & Company, page 360. The excerpt below is the record exactly as published.
a breakfast-cupful of it, and thicken it with a tea-spoonful of flour ; let this boil, then put in the chicken. Draw the saucepan from the tire for a minute or two, and mix a little of the sauce with the yolks of two eggs and a cupful of cream
Cook this with the app: pantry check, scaling, and the assistant.