Supreme of Chicken

Name: Supreme of Chicken
Ingredients: Breast and wing of one large chicken (raw); four eggs; two thirds of cup of thick cream; season with salt; pepper; and celery salt

From The blue ribbon cook book, 1904

Presented as published in 1904. 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

824Calories

28 gProtein

7 gCarbs

75 gFat

Full nutrition (34 nutrients)

Calories824 kcal

Protein28 g

Carbohydrates7.4 g

Fiber0 g

Sugars0.7 g

Total Fat75 g

Saturated Fat38 g

Monounsaturated Fat19 g

Polyunsaturated Fat3.8 g

Omega-30.1 g

Cholesterol906 mg

Sodium316 mg

Potassium428 mg

Calcium208 mg

Iron3.5 mg

Magnesium33 mg

Phosphorus485 mg

Zinc2.9 mg

Copper0.1 mg

Manganese0.1 mg

Vitamin D4 mcg

Vitamin C0 mg

Vitamin A320 mcg

Vitamin E2.1 mg

Vitamin K4.4 mcg

Vitamin B60.4 mg

Vitamin B121.8 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.9 mg

Niacin (B3)0.2 mg

Folate94 mcg

Choline588 mg

Caffeine0 mg

Water244 g

As published

This recipe was extracted from The blue ribbon cook book (1904) by Jennie C. Benedict, page 18. The excerpt below is the record exactly as published.

SUPREME OF CHICKEN. Breast and wing of one large chicken (raw), four eggs, two thirds of cup of thick cream; season with salt, pepper, and celery salt

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