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Creamed Chicken Pie (Pate de Poulet a la Creme)
From The Swedish, French, American cook book, 1918
Serves 1
Serve as an entree for luncheon 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
652Calories
19 gProtein
25 gCarbs
63 gFat
Full nutrition (33 nutrients)
Calories652 kcal
Protein19 g
Carbohydrates25 g
Fiber0 g
Sugars3.7 g
Total Fat63 g
Saturated Fat27 g
Monounsaturated Fat13 g
Polyunsaturated Fat2.1 g
Cholesterol197 mg
Sodium399 mg
Potassium480 mg
Calcium89 mg
Iron1.8 mg
Magnesium31 mg
Phosphorus224 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.1 mg
Vitamin D0.1 mcg
Vitamin C1.3 mg
Vitamin A23 mcg
Vitamin E0.2 mg
Vitamin K4 mcg
Vitamin B60.4 mg
Vitamin B120.2 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)8.3 mg
Folate40 mcg
Choline52 mg
Caffeine0 mg
Water323 g
As published
This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 276. The excerpt below is the record exactly as published.
reamed Chicken Pie ( Pate de Poulet a la Creme) a la Hammond Bake the pie crust [see recipe: Chicken Pie a la Parisienne] and fill. ' Filling. Cook the breast of two large young chickens in water, little sherry, pepper, salt, onions, and carrots, until well done; leave in the juice until cold; then take the chicken, cut in large dices, and add it to the sauce. How to Make the Sauce. Put one tablespoon butter in a saucepan; add two tablespoons flour, one cup chicken broth, and one cup boiling milk. Beat until nice and creamy; flavor with some sherry, pepper and salt to taste. Add the chicken, then add half cup cream
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