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Cream of Chicken, Reine Hortense
From The Hotel St. Francis cook book, 1919
Serves 2
Presented as published in 1919. 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
535Calories
28 gProtein
35 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories535 kcal
Protein28 g
Carbohydrates35 g
Fiber11 g
Sugars5.1 g
Total Fat34 g
Saturated Fat4 g
Monounsaturated Fat20 g
Polyunsaturated Fat8.6 g
Omega-30 g
Cholesterol20 mg
Sodium785 mg
Potassium468 mg
Calcium204 mg
Iron2.4 mg
Magnesium172 mg
Phosphorus307 mg
Zinc2 mg
Copper0.7 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E16 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)2.3 mg
Folate28 mcg
Choline33 mg
Caffeine0 mg
Water364 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Hotel St. Francis cook book (1919) by Hirtzler, Victor., page 72. The excerpt below is the record exactly as published.
Cream of chicken, Reine Hortense Ripe olives Terrapin Baltimore Roast saddle of mutton Chateau potatoes Braised sweetbreads, Marie Louise Lettuce salad Pears in syrup SUPPER Lady fingers Coffee Venetian egg in chafing dish Venetian egg in chafing dish. Mince an onion and cook in saute pan in two ounces of butter, then add half a can of firm tomatoes and cook for twenty minutes. Add a pound of eastern cheese, broken into small bits ; season with salt, paprika, a little Worcestershire sauce, and half a teaspoonful of mustard. Stir continuously. Last, add three lightly beaten eggs, and stir until thick. It should be of the same consistency as a Welsh rabbit. Serve either with, or on, toast or toasted crackers. Eggs, Voltaire. In the bottom of a buttered cocotte or egg dish place a spoonful of chicken hash, on top break a raw egg, and season. Cover with cream sauce and grated cheese. Bake until the tops are brown. Cream of chicken, Reine Hortense. Make a cream of chicken soup in the usual way. Take a cup of peeled almonds to each quart of the soup
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