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Creamed Chicken for Family of Two
From The Toronto Cook Book, 1915
Serves 1
Just enough for two.
Presented as published in 1915. 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
698Calories
53 gProtein
30 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories698 kcal
Protein53 g
Carbohydrates30 g
Fiber6.3 g
Sugars8 g
Total Fat53 g
Saturated Fat14 g
Monounsaturated Fat16 g
Polyunsaturated Fat8.1 g
Omega-30.1 g
Cholesterol229 mg
Sodium2567 mg
Potassium1038 mg
Calcium342 mg
Iron5 mg
Magnesium112 mg
Phosphorus563 mg
Zinc4.2 mg
Copper0.5 mg
Manganese3.3 mg
Vitamin D2 mcg
Vitamin C3.8 mg
Vitamin A156 mcg
Vitamin E1.1 mg
Vitamin K45 mcg
Vitamin B61 mg
Vitamin B121.6 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)17 mg
Folate31 mcg
Choline173 mg
Caffeine0 mg
Water306 g
As published
This recipe was extracted from The Toronto Cook Book (1915) by Powell, E. J. Mrs.,d.b. 1853, page 150. The excerpt below is the record exactly as published.
Creamed Chicken for Family of Two Cut into dice sufficient cold cooked chicken to make a cupful. Rub together one tablespoon of butter and a scant one of flour. Add two-thirds cup of milk, stir until it boils and thickens. Add the chicken and one teaspoon of salt, a dash of pepper
Cook this with the app: pantry check, scaling, and the assistant.