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Chicken with Mushrooms
From The national course in home economics, 1917
Serves 2
Recipe attributed to Thressa Ryder.
Presented as published in 1917. 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
597Calories
49 gProtein
9 gCarbs
51 gFat
Full nutrition (34 nutrients)
Calories597 kcal
Protein49 g
Carbohydrates8.9 g
Fiber0.1 g
Sugars6 g
Total Fat51 g
Saturated Fat12 g
Monounsaturated Fat16 g
Polyunsaturated Fat7.8 g
Omega-30 g
Cholesterol224 mg
Sodium214 mg
Potassium658 mg
Calcium179 mg
Iron2.4 mg
Magnesium64 mg
Phosphorus483 mg
Zinc3.7 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.7 mcg
Vitamin C3.9 mg
Vitamin A136 mcg
Vitamin E0.8 mg
Vitamin K3.5 mcg
Vitamin B60.9 mg
Vitamin B121.4 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)17 mg
Folate22 mcg
Choline164 mg
Caffeine0 mg
Water272 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 138. The excerpt below is the record exactly as published.
CHICKEN WITH MUSHROOMS. Put in chafing dish two tablespoonfuls of butter, one fablespoonful of flour with one-half pint of milk, one gill of mushroom liquor, add one pint of cold chicken; cook three or four minutes, add one-half can of mush- rooms, slic
Cook this with the app: pantry check, scaling, and the assistant.