Creamed Chicken

Ingredients

• Two cupfuls of cold chicken
• one cupful of chicken stock
• one cupful of sweet milk
• two tablespoonsful of butter
• one tablespoonful of swansdown flour
• salt and pepper

Method

1. 1

   Make cream sauce, add stock, stir until smooth, then add chicken, salt, and pepper.

2. 2

   Cook for three more minutes and serve.

Nutrition per serving

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 48. The excerpt below is the record exactly as published.

creamed chicken, celery, etc. CREAMED OYSTERS Use both blazer and hot water pan. Ingredients, one pint of sweet milk, two tablespoonfuls of butter (more if milk is not rich), two tablespoonsful of swansdown flour, one pint oysters, pepper and salt to taste. Scald the oysters in their own liquor and drain. Make a cream of the butter, milk and flour, while it thickens, add the oysters. As soon as they heat thoroughly, season and serve at once on toast or crackers. OYSTER STEW One quart of oysters, one pint of milk, one tablespoonful of butter, pepper and salt to taste. Let milk come to a boil, then add slowly oysters with their liquor, then the butter, pepper and salt. Let cook only until edges of oysters begin to curl, then serve at once. Long boiling of either milk or oysters will spoil the stew. Catsup or sauce may be added if desired. ( 74 ) jfyjiCjia&e Bottled by NU GRAPE BOTTLING CO. 705 2nd Ave., N. W. Phone 5527 CREAMED CELERY Make cream sauce as per recipe. Have prepared and in cold water one bunch of celery, chopped fine, stir into sauce, cook until tender, over hot water pan. Serve on hot toast or crackers. CREAMED ASPARAGUS One can of asparagus tips, one pint rich milk, one tablespoonful of swans- down flour, one-half cupful of butter, salt to taste. Make cream sauce, stir in asparagus, bring to the boil. Serve on buttered toast. EGGS SCRAMBLED WITH OLIVES Five eggs, one tablespoonful of butter, one-fourth cupful of milk, one cupful of olives, chopped fine, seasoning. Beat eggs, add milk, place in blazer, stir until firm, extinguish flame, add olives and serve at once. CREAMED CHICKEN Two cupfuls of cold chicken, chopped fine, one cupful of chicken stock, one cupful of sweet milk, two tablespoonsful of butter (more if stock is omitted), one tablespoonful of swansdown flour, salt and pepper

Cook this with the app: pantry check, scaling, and the assistant.