nut-freeegg-freesoy-freefish-freeshellfish-free
Creamed Chicken
From The Monmouth Baptist ladies' cook book, 1907
Serves 10
Presented as published in 1907. 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
775Calories
40 gProtein
7 gCarbs
69 gFat
Full nutrition (33 nutrients)
Calories775 kcal
Protein40 g
Carbohydrates6.7 g
Fiber0 g
Sugars0 g
Total Fat69 g
Saturated Fat28 g
Monounsaturated Fat20 g
Polyunsaturated Fat6.6 g
Cholesterol262 mg
Sodium163 mg
Potassium491 mg
Calcium81 mg
Iron2.1 mg
Magnesium48 mg
Phosphorus361 mg
Zinc2.9 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0.4 mcg
Vitamin C3.3 mg
Vitamin A84 mcg
Vitamin E0.6 mg
Vitamin K5.3 mcg
Vitamin B60.7 mg
Vitamin B120.6 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)14 mg
Folate19 mcg
Choline122 mg
Caffeine0 mg
Water193 g
Estimated from matched ingredients across 10 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 18. The excerpt below is the record exactly as published.
CREAMED CHICKEN. Mrs. P. Foster. Four and one-half pounds of chicken, four sweet- / 42 MEATS breads, one can mushrooms, one quart cream, four tablespoons of butter; five tablespoons flour
Cook this with the app: pantry check, scaling, and the assistant.