Curried Chicken

Name: Curried Chicken
Ingredients: 1 cup milk; 2 tablespoons Melrose flour; 3 tablespoons butter; 1 cup chicken stock; 2 cups diced chicken; ⅛ teaspoon salt; Few pinches of curry

From Anson County cook book, 1928

Presented as published in 1928. 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

1249Calories

102 gProtein

20 gCarbs

115 gFat

Full nutrition (34 nutrients)

Calories1249 kcal

Protein102 g

Carbohydrates20 g

Fiber0 g

Sugars15 g

Total Fat115 g

Saturated Fat26 g

Monounsaturated Fat33 g

Polyunsaturated Fat16 g

Omega-30 g

Cholesterol486 mg

Sodium1058 mg

Potassium1516 mg

Calcium365 mg

Iron4.8 mg

Magnesium134 mg

Phosphorus1013 mg

Zinc7.6 mg

Copper0.4 mg

Manganese0.1 mg

Vitamin D3.3 mcg

Vitamin C8 mg

Vitamin A274 mcg

Vitamin E1.6 mg

Vitamin K7.6 mcg

Vitamin B61.9 mg

Vitamin B122.8 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)1.1 mg

Niacin (B3)36 mg

Folate40 mcg

Choline348 mg

Caffeine0 mg

Water752 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 13. The excerpt below is the record exactly as published.

CURRIED CHICKEN 1 cup milk 2 tablespoons Melrose flour 3 tablespoons butter 6 drops onion juice 1 cup chicken stock 2 cups diced chicken x/± teaspoon salt Few pinches of curry

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