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Creamed Chicken
From The Henderson cook book, 1914
Serves 2
Presented as published in 1914. 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
756Calories
56 gProtein
12 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories756 kcal
Protein56 g
Carbohydrates12 g
Fiber0 g
Sugars1.9 g
Total Fat63 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat2 g
Cholesterol326 mg
Sodium378 mg
Potassium792 mg
Calcium109 mg
Iron2.6 mg
Magnesium72 mg
Phosphorus517 mg
Zinc4.1 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.2 mcg
Vitamin C5.7 mg
Vitamin A39 mcg
Vitamin E0.5 mg
Vitamin K7.4 mcg
Vitamin B61.1 mg
Vitamin B120.9 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.5 mg
Niacin (B3)22 mg
Folate29 mcg
Choline166 mg
Caffeine0 mg
Water361 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 14. The excerpt below is the record exactly as published.
CREAMED CHICKEN, Two cups chicken meat cut into small pieces. 1 cup milk or cream, 1 cup chicken stock, 1 heaping tablespoon flour, 2 tablespoons butter, salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.