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Creamed Chicken
From Twentieth century home cook book, 1905
Serves 3
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
656Calories
33 gProtein
8 gCarbs
61 gFat
Full nutrition (33 nutrients)
Calories656 kcal
Protein33 g
Carbohydrates7.9 g
Fiber0 g
Sugars1.2 g
Total Fat61 g
Saturated Fat24 g
Monounsaturated Fat16 g
Polyunsaturated Fat5.3 g
Cholesterol225 mg
Sodium241 mg
Potassium465 mg
Calcium71 mg
Iron1.7 mg
Magnesium40 mg
Phosphorus304 mg
Zinc2.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A65 mcg
Vitamin E0.5 mg
Vitamin K4.5 mcg
Vitamin B60.6 mg
Vitamin B120.5 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)12 mg
Folate18 mcg
Choline101 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Twentieth century home cook book (1905) by Francis Carruthers, page 144. The excerpt below is the record exactly as published.
CREAMED CHICKEN (Both). Two cups cold chicken cut into small pieces. One cup of chicken stock. One cup of milk or cream. Two tablespoonfuls of butter. One heaping tablespoonful of flour. Salt and pepper
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