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Creamed Chicken
From Scientific cooking with scientific methods, 1911
Serves 2
Presented as published in 1911. 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
745Calories
50 gProtein
15 gCarbs
53 gFat
Full nutrition (33 nutrients)
Calories745 kcal
Protein50 g
Carbohydrates15 g
Fiber0.6 g
Sugars5.3 g
Total Fat53 g
Saturated Fat14 g
Monounsaturated Fat22 g
Polyunsaturated Fat13 g
Cholesterol185 mg
Sodium635 mg
Potassium695 mg
Calcium166 mg
Iron2.8 mg
Magnesium67 mg
Phosphorus483 mg
Zinc3.7 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D2 mcg
Vitamin C5 mg
Vitamin A260 mcg
Vitamin E1.2 mg
Vitamin K5 mcg
Vitamin B60.9 mg
Vitamin B121.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate31 mcg
Choline162 mg
Caffeine0 mg
Water261 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Scientific cooking with scientific methods (1911) by Sarah E. Woodworth Craig, page 63. The excerpt below is the record exactly as published.
Creamed Chicken. 2 cups cold cooked chicken. 1 teaspoon minced celery 1 cup whitt. sauce. (using the heart). ^2 cup mushrooms.
Cook this with the app: pantry check, scaling, and the assistant.