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Chicken with Mushrooms
From The Cook County cook book, 1912
Serves 2
Presented as published in 1912. 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
605Calories
48 gProtein
15 gCarbs
44 gFat
Full nutrition (34 nutrients)
Calories605 kcal
Protein48 g
Carbohydrates15 g
Fiber2.3 g
Sugars6.6 g
Total Fat44 g
Saturated Fat12 g
Monounsaturated Fat15 g
Polyunsaturated Fat7.6 g
Omega-30 g
Cholesterol200 mg
Sodium5058 mg
Potassium736 mg
Calcium200 mg
Iron3.6 mg
Magnesium71 mg
Phosphorus505 mg
Zinc3.8 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D1.7 mcg
Vitamin C5.9 mg
Vitamin A132 mcg
Vitamin E0.7 mg
Vitamin K3.4 mcg
Vitamin B60.9 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate27 mcg
Choline163 mg
Caffeine0 mg
Water292 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 189. The excerpt below is the record exactly as published.
CHICKEN WITH MUSHROOMS.— Cover Yz pt. of mush- rooms, cut into small bits, with hot water and cook 5 minutes. Skim them out and lay on a hot dish. Add enough milk to the liquid to make a cup. Thicken with a tablespoon of flour, rublDed smooth with 1 of butter. Season with a saltspoon of salt and ^2 as much of white pepper. Add the mushrooms and 1 lb. cold roast chicken
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