Creamed Chicken a la Francaise

Name: Creamed Chicken a la Francaise
Ingredients: Place about 2 tablespoons of flour in a pan.; mix gradually with a cup of milk.; Add the hashed chicken and 2 egg yolks well beaten.; Beat thoroughly 3 whites of eggs.

From The Carbon County cook book, 1926

A fine luncheon dish.

Presented as published in 1926. 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

367Calories

25 gProtein

26 gCarbs

18 gFat

Full nutrition (30 nutrients)

Calories367 kcal

Protein25 g

Carbohydrates26 g

Sugars12 g

Total Fat18 g

Saturated Fat4.5 g

Monounsaturated Fat1.7 g

Polyunsaturated Fat0.3 g

Omega-30 g

Cholesterol29 mg

Sodium93 mg

Potassium387 mg

Calcium303 mg

Iron0.9 mg

Magnesium33 mg

Phosphorus263 mg

Zinc1.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D2.3 mcg

Vitamin A78 mcg

Vitamin E2 mg

Vitamin B60.2 mg

Vitamin B121.3 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.9 mg

Niacin (B3)1.3 mg

Folate25 mcg

Choline43 mg

Water312 g

As published

This recipe was extracted from The Carbon County cook book (1926), page 34. The excerpt below is the record exactly as published.

Creamed Chicken a la Francaise. Remove skin and bones from. left over chicken. Chop fine and fry slightly in butter. Place about 2 tablespoons of flour in a pan and mix gradually with a cup of milk. Allow to come to a boil. Add the hashed chicken and 2 egg yolks well beaten. Mix well. Beat thoroughly 3 whites of eggs,

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