Creamed Chicken

Name: Creamed Chicken
Ingredients: 1 large cup of thick white sauce; 2 cups of cold chicken in small pieces; % teaspoonful of salt; % teaspoonful of chopped parsley; 1 shake of pepper

From The fun of cooking, 1915

You can serve this on squares of buttered toast, or just as it is in little dishes, or on one round platter.

Presented as published in 1915. 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

1545Calories

101 gProtein

45 gCarbs

107 gFat

Full nutrition (34 nutrients)

Calories1545 kcal

Protein101 g

Carbohydrates45 g

Fiber7.1 g

Sugars10 g

Total Fat107 g

Saturated Fat29 g

Monounsaturated Fat44 g

Polyunsaturated Fat25 g

Omega-30 g

Cholesterol370 mg

Sodium2435 mg

Potassium1600 mg

Calcium441 mg

Iron7.9 mg

Magnesium172 mg

Phosphorus975 mg

Zinc7.5 mg

Copper0.6 mg

Manganese3.5 mg

Vitamin D3.9 mcg

Vitamin C9.3 mg

Vitamin A526 mcg

Vitamin E2.6 mg

Vitamin K51 mcg

Vitamin B61.8 mg

Vitamin B122.1 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)34 mg

Folate60 mcg

Choline321 mg

Caffeine0 mg

Water488 g

As published

This recipe was extracted from The fun of cooking (1915) by Caroline French Benton, page 26. The excerpt below is the record exactly as published.

CREAMED CHICKEN 1 large cup of thick white sauce. 2 cups of cold chicken in small pieces. % teaspoonful of salt. % teaspoonful of chopped parsley. 1 shake of pepper

Cook this with the app: pantry check, scaling, and the assistant.