Creamed Chicken
From The chafing-dish supper, 1894
Presented as published in 1894. 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
1249Calories
102 gProtein
20 gCarbs
104 gFat
Full nutrition (34 nutrients)
Calories1249 kcal
Protein102 g
Carbohydrates20 g
Fiber0 g
Sugars15 g
Total Fat104 g
Saturated Fat26 g
Monounsaturated Fat33 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol454 mg
Sodium765 mg
Potassium1513 mg
Calcium363 mg
Iron4.8 mg
Magnesium134 mg
Phosphorus1011 mg
Zinc7.6 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D3.3 mcg
Vitamin C8 mg
Vitamin A274 mcg
Vitamin E1.6 mg
Vitamin K7.6 mcg
Vitamin B61.9 mg
Vitamin B122.8 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)1.1 mg
Niacin (B3)36 mg
Folate40 mcg
Choline348 mg
Caffeine0 mg
Water750 g
As published
This recipe was extracted from The chafing-dish supper (1894) by Christine Terhune Herrick, page 18. The excerpt below is the record exactly as published.
CREAMED CHICKEN". Two cups cold chicken, cut into small pieces. One cup chicken stock. One cup milk, or cream, if you have it at hand. Two tablespoonfuls butter
Cook this with the app: pantry check, scaling, and the assistant.