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Creamed Chicken
From The home cook book, 1905
Serves 3
Milk can be used instead of cream, but more butter will be needed.
Presented as published in 1905. 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
852Calories
27 gProtein
19 gCarbs
74 gFat
Full nutrition (34 nutrients)
Calories852 kcal
Protein27 g
Carbohydrates19 g
Fiber1.1 g
Sugars2.4 g
Total Fat74 g
Saturated Fat38 g
Monounsaturated Fat19 g
Polyunsaturated Fat3.7 g
Omega-30 g
Cholesterol251 mg
Sodium130 mg
Potassium642 mg
Calcium164 mg
Iron1.6 mg
Magnesium49 mg
Phosphorus328 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.6 mcg
Vitamin C12 mg
Vitamin A59 mcg
Vitamin E0.4 mg
Vitamin K6.4 mcg
Vitamin B60.6 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)8.6 mg
Folate18 mcg
Choline81 mg
Caffeine0 mg
Water241 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The home cook book (1905) by Christine Frederick, page 70. The excerpt below is the record exactly as published.
CREAMED CHICKEN Clean and cut up in neat pieces two chickens. Put them on to boil and before they are done pare some potatoes, cut them in two, lay them on top of the chicken and let them boil till done. Then take up the potatoes carefully on a plate by themselves. Pour a pint of cream upon the chicken, let it heat, then thicken with a scant tablespoon of flour dis- solved in a small half cup of milk. Season with salt, pepper, and fresh butter
Cook this with the app: pantry check, scaling, and the assistant.