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Creamed Chicken
From Superior cook book, 1905
Serves 4
Miss Scott.
Presented as published in 1905. 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
571Calories
17 gProtein
8 gCarbs
56 gFat
Full nutrition (33 nutrients)
Calories571 kcal
Protein17 g
Carbohydrates7.7 g
Fiber0.1 g
Sugars0.1 g
Total Fat56 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat1.6 g
Cholesterol204 mg
Sodium370 mg
Potassium311 mg
Calcium94 mg
Iron0.8 mg
Magnesium22 mg
Phosphorus224 mg
Zinc1.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0.1 mg
Vitamin A17 mcg
Vitamin E0.2 mg
Vitamin K2.8 mcg
Vitamin B60.1 mg
Vitamin B120.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)4.1 mg
Folate13 mcg
Choline36 mg
Caffeine0 mg
Water108 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Superior cook book (1905) by Grace Church (Ishpeming, Mich.), page 57. The excerpt below is the record exactly as published.
Creamed Chicken. One eii|) (■(>I(] chicken, cut into squares, or 1 can boned cliicken. 1 can luusli- roonis, 1 can French peas, 1 pt. cream, 1 tahles])0()nful butter, 2 tablespoon fuls Dousman's Best Patent flour
Cook this with the app: pantry check, scaling, and the assistant.