Creams of Chicken

Name: Creams of Chicken
Ingredients: 8 ozs. cooked chicken; 2 oz. ham; y pint cream; £ pint white sauce; pinch of ground mace; salt; pepper; 2 eggs

From Sea Cookery, 1911

Rabbit creams may be made as above, substituting tinned or cooked rabbit instead of chicken.

Presented as published in 1911. 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

1647Calories

79 gProtein

29 gCarbs

135 gFat

Full nutrition (34 nutrients)

Calories1647 kcal

Protein79 g

Carbohydrates29 g

Fiber0.2 g

Sugars13 g

Total Fat135 g

Saturated Fat64 g

Monounsaturated Fat39 g

Polyunsaturated Fat6.8 g

Omega-30 g

Cholesterol580 mg

Sodium2670 mg

Potassium1492 mg

Calcium537 mg

Iron3.2 mg

Magnesium105 mg

Phosphorus1090 mg

Zinc6.8 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0.4 mcg

Vitamin C0 mg

Vitamin A262 mcg

Vitamin E0.9 mg

Vitamin K6.1 mcg

Vitamin B60.8 mg

Vitamin B123.3 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1 mg

Niacin (B3)17 mg

Folate46 mcg

Choline182 mg

Caffeine0 mg

Water501 g

As published

This recipe was extracted from Sea Cookery (1911) by Richard Bond, page 60. The excerpt below is the record exactly as published.

CREAMS OF CHICKEN. 8 ozs. cooked chicken 2 oz. ham y pint cream £ pint white sauce pinch of ground mace salt pepper 2 eggs

Cook this with the app: pantry check, scaling, and the assistant.