Creamed Chicken
From Delicate dishes, 1896
Chopped parsley is a nice addition.
Presented as published in 1896. 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
1938Calories
99 gProtein
18 gCarbs
183 gFat
Full nutrition (33 nutrients)
Calories1938 kcal
Protein99 g
Carbohydrates18 g
Fiber0 g
Sugars3.7 g
Total Fat183 g
Saturated Fat71 g
Monounsaturated Fat49 g
Polyunsaturated Fat16 g
Cholesterol676 mg
Sodium722 mg
Potassium1384 mg
Calcium212 mg
Iron4.8 mg
Magnesium119 mg
Phosphorus903 mg
Zinc7.1 mg
Copper0.4 mg
Manganese0.1 mg
Vitamin D0.9 mcg
Vitamin C8 mg
Vitamin A196 mcg
Vitamin E1.5 mg
Vitamin K13 mcg
Vitamin B61.9 mg
Vitamin B121.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.8 mg
Niacin (B3)36 mg
Folate40 mcg
Choline304 mg
Caffeine0 mg
Water677 g
As published
This recipe was extracted from Delicate dishes (1896), page 41. The excerpt below is the record exactly as published.
CREAMED CHICKEN. Rub 2 tablespoonfuls of butter and i large one of flour together, add i cup of milk or cream and i cup of chicken stock. Cook over hot water until smooth; add 2 cups of cold chicken
Cook this with the app: pantry check, scaling, and the assistant.