Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- one pint of boiled chicken cut in thick pieces
- two tablespoons butter
- one cup cream
- one teaspoon salt
- 19 chicken a la king -- one pint of boiled chicken cut in thick pieces
- two fresh mushrooms
- two eggs
- one green pepper
- salt
Directions
PRAGUE CHAPTER BOOK OF RECIPES 19
CHICKEN A LA KING— One pint of boiled chicken cut in thick pieces, two tablespoons butter, two fresh mushrooms, one cup cream and one cup milk, yolks of two eggs, one teaspoon salt, one green pepper and one pimento cut into long thin strips. Melt butter, add mushrooms, cook five minutes. Add chicken, heat through, add salt and the strips of peppers, beat the yolks until light, add the milk and cream ; cook over boiling water, stirring constantly until thick- ened, about one and one-half minutes. Then pour over the hot chicken mixture, mix and serve at once on toast.