gluten-freenut-freesoy-freeshellfish-free
Creamed Chicken
From San Rafael cook book, 1906, 1906
Serves 4
Use a chafing dish or double boiler.
Presented as published in 1906. 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
696Calories
25 gProtein
10 gCarbs
62 gFat
Full nutrition (33 nutrients)
Calories696 kcal
Protein25 g
Carbohydrates10 g
Fiber0.1 g
Sugars1.1 g
Total Fat62 g
Saturated Fat29 g
Monounsaturated Fat16 g
Polyunsaturated Fat3.8 g
Cholesterol217 mg
Sodium476 mg
Potassium417 mg
Calcium91 mg
Iron1.4 mg
Magnesium37 mg
Phosphorus258 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.1 mg
Vitamin A49 mcg
Vitamin E0.4 mg
Vitamin K4.6 mcg
Vitamin B60.5 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)8.5 mg
Folate9.2 mcg
Choline75 mg
Caffeine0 mg
Water207 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 22. The excerpt below is the record exactly as published.
CREAMED CHICKEN— Helen Walker. (Use Chafing Dish or Double Boiler) 2 cups chicken, 1 large tablespoon butter, 2 cups cream, yolks of 2' eggs, % cup French peas, % cup mushrooms (French) cut up, 1 table- spoon cornstarch, 1 wine glass sherry. Season with salt, tabasco, onion juice, Worcestershire, celery salt, and paprika (just a suggestion of each
Cook this with the app: pantry check, scaling, and the assistant.