Creamed Chicken

Name: Creamed Chicken
Ingredients: One tablespoonful of butter; and one of flour; half a pint of cream; a little salt, pepper, and celery salt; the meat from half a chicken

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

832Calories

6 gProtein

15 gCarbs

94 gFat

Full nutrition (24 nutrients)

Calories832 kcal

Protein5.6 g

Carbohydrates15 g

Total Fat94 g

Saturated Fat48 g

Monounsaturated Fat17 g

Cholesterol273 mg

Sodium50 mg

Potassium240 mg

Calcium147 mg

Iron0.4 mg

Magnesium16 mg

Phosphorus145 mg

Zinc0.6 mg

Copper0 mg

Manganese0.1 mg

Vitamin K5.6 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate13 mcg

Water139 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 37. The excerpt below is the record exactly as published.

CREAMED CHICKEN. One tablespoonful of butter and one of flour, and add to that half a pint of cream, a little salt, pepper, and celery salt and the meat from half a chicken

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