Creamed Chicken

Name: Creamed Chicken
Ingredients: One pound cold chicken or turkey; 2 hard-boiled eggs; 2 ounces butter; 2 tablespoonfuls of flour; 1 pint of milk; 1 glass of sherry; salt, red and black pepper

From Colonial recipes, from old Virginia and Maryland manors, 1907

Presented as published in 1907. 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

864Calories

31 gProtein

63 gCarbs

73 gFat

Full nutrition (34 nutrients)

Calories864 kcal

Protein31 g

Carbohydrates63 g

Fiber0 g

Sugars27 g

Total Fat73 g

Saturated Fat12 g

Monounsaturated Fat7.4 g

Polyunsaturated Fat1.9 g

Omega-30.1 g

Cholesterol564 mg

Sodium336 mg

Potassium1106 mg

Calcium679 mg

Iron2.7 mg

Magnesium94 mg

Phosphorus713 mg

Zinc3.4 mg

Copper0.1 mg

Manganese0.4 mg

Vitamin D6.9 mcg

Vitamin C0 mg

Vitamin A305 mcg

Vitamin E1.3 mg

Vitamin K0.3 mcg

Vitamin B60.4 mg

Vitamin B123.7 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.3 mg

Niacin (B3)2.1 mg

Folate69 mcg

Choline381 mg

Caffeine0 mg

Water686 g

As published

This recipe was extracted from Colonial recipes, from old Virginia and Maryland manors (1907) by Maude A. Bomberger, page 6. The excerpt below is the record exactly as published.

CREAMED CHICKEN {Shirley) One pound cold chicken or turkey. Cut as for salad; 2 hard-boiled eggs, 2 ounces butter rubbed in 2 tablespoonfuls of flour. Cover the chicken with milk, say 1 pint; and let it get hot. Stir in the butter and flour, salt, red and black pepper, and 1 glass of sherry

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