Sauce for Stewed Chicken

Name: Sauce for Stewed Chicken
Ingredients: 3 c. chicken stock; }/i c. flour; yi c. cold water; 2 yolks of eggs; 2 tb. chopped parsley

From Canadian cook book, 1924

Presented as published in 1924. 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

628Calories

37 gProtein

74 gCarbs

19 gFat

Full nutrition (34 nutrients)

Calories628 kcal

Protein37 g

Carbohydrates74 g

Fiber0 g

Sugars12 g

Total Fat19 g

Saturated Fat5.4 g

Monounsaturated Fat7.8 g

Polyunsaturated Fat3.4 g

Omega-30 g

Cholesterol393 mg

Sodium1163 mg

Potassium969 mg

Calcium93 mg

Iron6.8 mg

Magnesium58 mg

Phosphorus457 mg

Zinc2.7 mg

Copper0.6 mg

Manganese0.5 mg

Vitamin D2 mcg

Vitamin C1.4 mg

Vitamin A167 mcg

Vitamin E1.3 mg

Vitamin K1.7 mcg

Vitamin B60.6 mg

Vitamin B120.9 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)1.3 mg

Niacin (B3)16 mg

Folate183 mcg

Choline359 mg

Caffeine0 mg

Water855 g

As published

This recipe was extracted from Canadian cook book (1924) by Nellie Lyle Pattinson, page 19. The excerpt below is the record exactly as published.

Sauce for Stewed Chicken. 3 c. chicken stock. }/i c. flour. yi c. cold water. Salt and pepper. 2 yolks of eggs. 2 tb. chopped parsley

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