Creamed Chicken
From Cookery for little girls, 1910
Use leftover chicken for this dish.
Presented as published in 1910. 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 Cookery for little girls (1910) by Olive Hyde Foster, page 5. The excerpt below is the record exactly as published.
CREAMED CHICKEN A small quantity of chicken is often left from dinner, yet not enough to serve cold. Let the mother show the child how to cut off every bit of meat from the bones — and she will get more than she expects from wings and necks. But all pieces of fat and skin must be discarded. Then for a 17 COOKERY FOR LITTLE GIRLS hot dish, making a white sauce first, she can stir in the minced chicken, let it cook a few moments, and serve on rounds of buttered toast
Cook this with the app: pantry check, scaling, and the assistant.