gluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Creamed Chicken
From Boston Cooking-School cook book, 1896
Serves 6
Serves 6 or more.
Presented as published in 1896. 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
370Calories
22 gProtein
11 gCarbs
27 gFat
Full nutrition (33 nutrients)
Calories370 kcal
Protein22 g
Carbohydrates11 g
Fiber0.8 g
Sugars3.9 g
Total Fat27 g
Saturated Fat6.8 g
Monounsaturated Fat12 g
Polyunsaturated Fat5.5 g
Cholesterol106 mg
Sodium797 mg
Potassium446 mg
Calcium157 mg
Iron2 mg
Magnesium39 mg
Phosphorus291 mg
Zinc1.9 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D1 mcg
Vitamin C2.4 mg
Vitamin A137 mcg
Vitamin E0.6 mg
Vitamin K10 mcg
Vitamin B60.2 mg
Vitamin B120.8 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.3 mg
Niacin (B3)5.3 mg
Folate25 mcg
Choline61 mg
Caffeine0 mg
Water126 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 148. The excerpt below is the record exactly as published.
CREAMED CHICKEN 2 cups cooked chicken, 2 cups White Sauce (p. 191) diced or cut in strips 1% teaspoon celery salt Heat chicken in sauce, seasoned with celery salt. Let stand in double boiler 30 minutes. If desired, add’44 cup mushroom caps sautéed in butter. 1 cup cooked celery thinly sliced may be substituted for 1 cup chicken.
Cook this with the app: pantry check, scaling, and the assistant.