Cajun/Creoledinnernut-freeegg-freesoy-freefish-freeshellfish-free
Creole Chicken
From Around-the-world cook book, 1913
Serves 2
Presented as published in 1913. 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
605Calories
46 gProtein
28 gCarbs
34 gFat
Full nutrition (33 nutrients)
Calories605 kcal
Protein46 g
Carbohydrates28 g
Fiber2.2 g
Sugars6.2 g
Total Fat34 g
Saturated Fat9 g
Monounsaturated Fat15 g
Polyunsaturated Fat5 g
Cholesterol229 mg
Sodium1371 mg
Potassium925 mg
Calcium95 mg
Iron3.8 mg
Magnesium67 mg
Phosphorus518 mg
Zinc3.6 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C11 mg
Vitamin A50 mcg
Vitamin E0.5 mg
Vitamin K0.4 mcg
Vitamin B60.4 mg
Vitamin B121.2 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.5 mg
Niacin (B3)13 mg
Folate65 mcg
Choline115 mg
Caffeine0 mg
Water277 g
Estimated from matched ingredients across 2 servings.
As published
This recipe was extracted from Around-the-world cook book (1913) by Mary Louise Barroll, page 29. The excerpt below is the record exactly as published.
CREOLE CHICKEN Cooked chicken, cut in cubes, 1% cups, Flour, 5 tablespoons. Chicken stock, % cup, 86 AROUND-THE-WORLD COOK BOOK MEATS Tomatoes, stewed and strained, % cup, Onion, butter, salt, paprika
Cook this with the app: pantry check, scaling, and the assistant.