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Creamed Chicken in Citron a la Camille
From The Swedish, French, American cook book, 1918
Serves 2
Serve for lunch or dinner.
Presented as published in 1918. 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
550Calories
28 gProtein
12 gCarbs
48 gFat
Full nutrition (34 nutrients)
Calories550 kcal
Protein28 g
Carbohydrates12 g
Fiber0 g
Sugars6.1 g
Total Fat48 g
Saturated Fat19 g
Monounsaturated Fat13 g
Polyunsaturated Fat4 g
Omega-30 g
Cholesterol179 mg
Sodium234 mg
Potassium483 mg
Calcium202 mg
Iron1.3 mg
Magnesium44 mg
Phosphorus338 mg
Zinc2.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D1.4 mcg
Vitamin C1.9 mg
Vitamin A87 mcg
Vitamin E0.4 mg
Vitamin K3.2 mcg
Vitamin B60.5 mg
Vitamin B121 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.5 mg
Folate14 mcg
Choline93 mg
Caffeine0 mg
Water234 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 280. The excerpt below is the record exactly as published.
Creamed Chicken in Citron a la Camille Citron farci de Poulet, a la Camille Take a citron, cut a slice off the top for a cover, scoop out, just leaving the shell, and scallop; put in a pan of hot water to get hot; put on a platter on a paper doily; fill with creamed chicken, put the cover on, tie a ribbon on the stem to match the table. Make a puree from the inside of the citron; put on stove with some water; cook for ten minutes, adding pepper, salt, and a little butter. Serve in a dish at the side as entree for lunch or dinner. The Creamed Chicken. Put one tablespoon butter in a sauce¬ pan; add one heaping tablespoon flour; when well mixed, add one cup milk, two tablespoons sherry, pepper, salt; beat until creamy; add the boiled chicken that has been cut in dices and one half cup cream
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