Creamed Chicken or Turkey
From A Little Cook-Book for a Little Girl, 1905
Can add chopped green pepper for color and taste.
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
1188Calories
97 gProtein
20 gCarbs
78 gFat
Full nutrition (34 nutrients)
Calories1188 kcal
Protein97 g
Carbohydrates20 g
Fiber0.2 g
Sugars13 g
Total Fat78 g
Saturated Fat24 g
Monounsaturated Fat31 g
Polyunsaturated Fat16 g
Omega-30 g
Cholesterol374 mg
Sodium1933 mg
Potassium1290 mg
Calcium363 mg
Iron4.8 mg
Magnesium123 mg
Phosphorus956 mg
Zinc7.3 mg
Copper0.3 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C7.6 mg
Vitamin A393 mcg
Vitamin E1.6 mg
Vitamin K7.6 mcg
Vitamin B61.7 mg
Vitamin B122.8 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)1.1 mg
Niacin (B3)33 mg
Folate52 mcg
Choline282 mg
Caffeine0 mg
Water511 g
As published
This recipe was extracted from A Little Cook-Book for a Little Girl (1905) by Caroline French Benton, page 15. The excerpt below is the record exactly as published.
Creamed Chicken or Turkey 2 cups of cold chicken. 1 large cup of white or creamed sauce. % teaspoonful of chopped parsley. Salt and pepper. Pick the chicken or turkey off the bones and cut into small bits before you measure it. Heat it in the sauce till very hot, but do not let it boil, and add the seasoning, — about half a tea- spoonful of salt, and a tiny bit of cayenne
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