Dinner
Creamed chicken
Marion Harland’s original method for Creamed chicken, retained as a source transcription for modern discovery.
Prep, cook, and serving values are clearly labeled editorial estimates. This transcription still needs a verified yield and modern kitchen adaptation before WorkLife will allow it to create a shopping cart.
From the cited source
Source ingredient cues
These cues were extracted from the historical method for discovery. Use the complete source method and citation alongside them.
- Make a white roux of two tablespoonfuls of butter and half as much flour;
- when it bubbles add a cupful of cold chicken cut into dice, a teaspoonful of onion juice, salt and pepper to taste and enough stock to keep all from burning.
- Cook for ten minutes before stirring in two hard-boiled eggs chopped fine and a cup of rich milk heated with a pinch of soda stirred in.
Historical transcription
Source method
- 1
Make a white roux of two tablespoonfuls of butter and half as much flour; when it bubbles add a cupful of cold chicken cut into dice, a teaspoonful of onion juice, salt and pepper to taste and enough stock to keep all from burning. Cook for ten minutes before stirring in two hard-boiled eggs chopped fine and a cup of rich milk heated with a pinch of soda stirred in.
Nutrition pending
No invented nutrition numbers.
WorkLife will publish nutrition and scalable serving quantities only after this historical transcription receives a measured modern adaptation.