Creamed Chicken
From A textbook of domestic science for high schools, 1913
Presented as published in 1913. 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
972Calories
79 gProtein
24 gCarbs
61 gFat
Full nutrition (34 nutrients)
Calories972 kcal
Protein79 g
Carbohydrates24 g
Fiber1.6 g
Sugars14 g
Total Fat61 g
Saturated Fat19 g
Monounsaturated Fat25 g
Polyunsaturated Fat12 g
Omega-30 g
Cholesterol285 mg
Sodium697 mg
Potassium1373 mg
Calcium458 mg
Iron6.8 mg
Magnesium132 mg
Phosphorus875 mg
Zinc6.5 mg
Copper0.5 mg
Manganese0.6 mg
Vitamin D0.8 mcg
Vitamin C8.2 mg
Vitamin A344 mcg
Vitamin E1.3 mg
Vitamin K5.8 mcg
Vitamin B61.5 mg
Vitamin B122.4 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.2 mg
Niacin (B3)28 mg
Folate57 mcg
Choline225 mg
Caffeine0 mg
Water498 g
As published
This recipe was extracted from A textbook of domestic science for high schools (1913) by Matilda G. Campbell, page 44. The excerpt below is the record exactly as published.
Creamed Chicken 1| c. cold chicken, diced 1 c. white sauce | ts. celery salt I c. mushrooms
Cook this with the app: pantry check, scaling, and the assistant.