Creamed Chicken
From A laboratory manual of foods and cookery, 1916
Presented as published in 1916. 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 A laboratory manual of foods and cookery (1916) by Emma B. Matteson, page 67. The excerpt below is the record exactly as published.
Creamed Chicken Equal parts cubed chicken and medium white sauce. Use chicken fat instead of butter and half milk and stock
Cook this with the app: pantry check, scaling, and the assistant.