Creamed Chicken
From The art of cookery, 1899
Serves 4
Serve warm.
Presented as published in 1899. 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 art of cookery (1899) by Emma P. Ewing, page 129. The excerpt below is the record exactly as published.
Creamed Chicken. — Free the cold chicken — either roasted, boiled, broiled, or fried — from skin and tough or sinewy bits, and cut in small pieces. To two cups of prepared chicken add one cup of White Sauce No. 2 or No. 3
Cook this with the app: pantry check, scaling, and the assistant.