Creamed Chicken
From The national course in home economics, 1917
Serves 1
Recipe by Emma C.
Presented as published in 1917. 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 The national course in home economics (1917) by Ruth Allen Beezley, page 141. The excerpt below is the record exactly as published.
CREAMED CHICKEN. Boil a chicken until tender the usual way. When cold, or whue hot, as you prefer, place the breast in the chafing dish in which a small lump of butter has melted and is just beginning to brown, heat thoroughly and add one cup of rich milk. Season, and when it comes to a boil, thicken slightly with flour rubbed until smooth
Cook this with the app: pantry check, scaling, and the assistant.