Creamed Chicken and Peas

Name: Creamed Chicken and Peas
Ingredients: four tablespoons butter; five tablespoons flour; one-fourth teaspoon salt; one-eighth teaspoon pepper; one and three-fourths cups milk; one and one-half cups cold boiled fowl; two-thirds cup canned peas

From Chafing dish possibilities, 1898

Presented as published in 1898. 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 Chafing dish possibilities (1898) by Fannie Merritt Farmer, page 16. The excerpt below is the record exactly as published.

Creamed Chicken and Peas MELT four tablespoons butter, add five table- spoons flour, mixed with one-fourth teaspoon salt and one-eighth teaspoon pepper. Pour on gradually one and three-fourths cups milk. When sauce thickens, add one and one-half cups cold boiled fowl, cut in dice, and two- thirds cup canned pea

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