Creamed Chicken
From Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909, 1909
If you cannot get celery, use celery salt.
Presented as published in 1909. 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
1294Calories
39 gProtein
28 gCarbs
135 gFat
Full nutrition (33 nutrients)
Calories1294 kcal
Protein39 g
Carbohydrates28 g
Fiber0 g
Sugars0 g
Total Fat135 g
Saturated Fat57 g
Monounsaturated Fat28 g
Polyunsaturated Fat5.5 g
Cholesterol441 mg
Sodium292 mg
Potassium915 mg
Calcium232 mg
Iron2.6 mg
Magnesium68 mg
Phosphorus442 mg
Zinc3 mg
Copper0.1 mg
Manganese0.3 mg
Vitamin D0.3 mcg
Vitamin C2.7 mg
Vitamin A70 mcg
Vitamin E0.5 mg
Vitamin K8.4 mcg
Vitamin B60.7 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)13 mg
Folate42 mcg
Choline101 mg
Caffeine0 mg
Water378 g
As published
This recipe was extracted from Recipes compiled by the ladies of St. Mark's Guild, 1886, revised 1909 (1909) by Utah) St. Mark's Guild (Salt Lake City, page 6. The excerpt below is the record exactly as published.
CREAMED CHICKEN. G; Euav? One two-pound chicken, one cup celery, chopped fine, one can mushrooms. Boil chicken and pick as for salad. Pour juice off mushrooms, and mix chicken, mushrooms and celery together. Stir two table spoon- fuls of butter and two and a half table spoonfuls of flour until smooth. Heat half pint milk or cream, add juice of mushrooms boiling hot, and pour over butter and flour, add salt and pepper
Cook this with the app: pantry check, scaling, and the assistant.