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Turnips with Chicken Filling

Name: Turnips with Chicken Filling
Yield: 3 servings
Ingredients: One tablespoon butter; one cup mushroom juice; one cup milk; two heaping tablespoons flour; three to four tablespoons cream; two tablespoons sherry; one cup cooked mushrooms; two cups chicken cut up in little dices

From The Swedish, French, American cook book, 1918

Serves 3

Serve as an entree for dinner or luncheon.

Presented as published in 1918. 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

489Calories

34 gProtein

16 gCarbs

35 gFat

Full nutrition (34 nutrients)

Calories489 kcal

Protein34 g

Carbohydrates16 g

Fiber1 g

Sugars5.9 g

Total Fat35 g

Saturated Fat11 g

Monounsaturated Fat12 g

Polyunsaturated Fat5.2 g

Omega-30 g

Cholesterol154 mg

Sodium322 mg

Potassium507 mg

Calcium130 mg

Iron2 mg

Magnesium51 mg

Phosphorus344 mg

Zinc3.1 mg

Copper0.5 mg

Manganese0.2 mg

Vitamin D1.4 mcg

Vitamin C2.7 mg

Vitamin A91 mcg

Vitamin E0.5 mg

Vitamin K2.7 mcg

Vitamin B60.7 mg

Vitamin B120.9 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.4 mg

Niacin (B3)12 mg

Folate28 mcg

Choline148 mg

Caffeine0 mg

Water235 g

Estimated from matched ingredients across 3 servings.

As published

This recipe was extracted from The Swedish, French, American cook book (1918) by Hammond, Maria Mathilda (Ericsson) Mrs., page 279. The excerpt below is the record exactly as published.

One tablespoon butter, one cup mushroom juice, one cup milk, two heaping tablespoons flour, three to four table¬ spoons cream, two tablespoons sherry, one cup cooked mushrooms, and two cups chicken cut up in little dices

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