Creamed Chicken
From Lillian Massey school recipes, 1913
Presented as published in 1913. 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
642Calories
29 gProtein
33 gCarbs
43 gFat
Full nutrition (34 nutrients)
Calories642 kcal
Protein29 g
Carbohydrates33 g
Fiber7.1 g
Sugars13 g
Total Fat43 g
Saturated Fat7.8 g
Monounsaturated Fat23 g
Polyunsaturated Fat8.4 g
Omega-30 g
Cholesterol205 mg
Sodium506 mg
Potassium932 mg
Calcium500 mg
Iron3.8 mg
Magnesium199 mg
Phosphorus681 mg
Zinc3.6 mg
Copper0.7 mg
Manganese1.5 mg
Vitamin D1 mcg
Vitamin C0 mg
Vitamin A279 mcg
Vitamin E0.7 mg
Vitamin K0.6 mcg
Vitamin B60.2 mg
Vitamin B121.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)3.2 mg
Folate47 mcg
Choline147 mg
Caffeine0 mg
Water240 g
As published
This recipe was extracted from Lillian Massey school recipes (1913) by Lillian Massey School Household Science, page 27. The excerpt below is the record exactly as published.
CREAMED CHICKEN. -1 ec. cooked chicken. 1 c. Standard White Sauce. z ¢c. almonds. Yolk 1 egg
Cook this with the app: pantry check, scaling, and the assistant.