Creamed Chicken and Mushrooms
From The Memorial Hall cook book, 1919
Presented as published in 1919. 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
254Calories
7 gProtein
65 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories254 kcal
Protein7.1 g
Carbohydrates65 g
Fiber9.5 g
Sugars17 g
Total Fat1 g
Saturated Fat0.2 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium1089 mg
Potassium531 mg
Calcium14 mg
Iron2 mg
Magnesium64 mg
Phosphorus132 mg
Zinc6 mg
Copper4.1 mg
Manganese0.9 mg
Vitamin D3.2 mcg
Vitamin C1.4 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.8 mg
Niacin (B3)6.8 mg
Folate95 mcg
Choline363 mg
Caffeine0 mg
Water379 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 6. The excerpt below is the record exactly as published.
Creamed Chicken and Mushrooms Clean chicken as for roasting, then put on ice at least one day. Boil in salted water — when cool, cut in dice. Add 1 lb. cooked mush- rooms, and 1 pt. of cream
Cook this with the app: pantry check, scaling, and the assistant.