Creamed Chicken
From Use and preparation of food, 1919
Presented as published in 1919. 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
As published
This recipe was extracted from Use and preparation of food (1919) by United States. Federal Board for Vocational Education., page 79. The excerpt below is the record exactly as published.
CREAMED CHICKEN. To li cups M'hite sauce add 2 cups diced cooked chicken. Heat thoroughly, season with salt, paprika, and chopped parsely, and serve on toast or in pastry or mashed potato cases. A chopped hard-boiled egg may be used for garnishing
Cook this with the app: pantry check, scaling, and the assistant.