gluten-freenut-freesoy-freefish-freeshellfish-free
Creamed Chicken
From The Toronto Cook Book, 1915
Serves 2
Presented as published in 1915. 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
659Calories
10 gProtein
43 gCarbs
61 gFat
Full nutrition (33 nutrients)
Calories659 kcal
Protein10 g
Carbohydrates43 g
Fiber2.6 g
Sugars0.4 g
Total Fat61 g
Saturated Fat27 g
Monounsaturated Fat12 g
Polyunsaturated Fat1.5 g
Cholesterol429 mg
Sodium1741 mg
Potassium208 mg
Calcium259 mg
Iron17 mg
Magnesium23 mg
Phosphorus202 mg
Zinc1.1 mg
Copper0 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C0 mg
Vitamin A97 mcg
Vitamin E0.7 mg
Vitamin K3 mcg
Vitamin B60.2 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)4 mg
Folate101 mcg
Choline215 mg
Caffeine0 mg
Water276 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 152. The excerpt below is the record exactly as published.
Creamed Chicken. Chop one chicken, cook five minutes in boiling water, then plunge in cold water; put in saucepan one ounce of butter, one teaspoon of salt, a little pepper; let cook ten minutes, then add a half pint of boiling water; cook until tender, take out on hot platter, skim the fat from a half pint of the broth; mix a half pint of cream with the well-beaten yolks of three eggs
Cook this with the app: pantry check, scaling, and the assistant.