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Creamed Chicken
From The New century cook book, 1899
Serves 2
Mrs. H. N. Mudge
Presented as published in 1899. 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
784Calories
49 gProtein
13 gCarbs
69 gFat
Full nutrition (33 nutrients)
Calories784 kcal
Protein49 g
Carbohydrates13 g
Fiber0.1 g
Sugars1.9 g
Total Fat69 g
Saturated Fat23 g
Monounsaturated Fat20 g
Polyunsaturated Fat7.9 g
Cholesterol273 mg
Sodium641 mg
Potassium652 mg
Calcium82 mg
Iron3.2 mg
Magnesium61 mg
Phosphorus428 mg
Zinc3.5 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.5 mcg
Vitamin C4.2 mg
Vitamin A98 mcg
Vitamin E0.8 mg
Vitamin K5.2 mcg
Vitamin B60.9 mg
Vitamin B120.7 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.4 mg
Niacin (B3)19 mg
Folate33 mcg
Choline152 mg
Caffeine0 mg
Water302 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The New century cook book (1899), page 34. The excerpt below is the record exactly as published.
Creamed Chicken. Two cups of cold cooked chicken. Cut in pieces and cook in the following sauce: Two tablespoons of butter, two tablespoons of flour, one cup chicken stock, one-half cup cream, one-quarter teaspoon of salt, dash of pepper, one-quarter tea- spoon of celery salt
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