Recipes

Creamed Chicken or Turkey with Ham

Recipe No. 383 from the U.S. Army's WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Army TM10-412 · Chicken · Meat · Pork

Serves 100 servings
View source — TM 10-412 Army Recipes (War Department, 1944) ↗

Recipe No. 383 from the U.S. Army’s WWII cookbook — Meat. Quantities are exactly as printed, for 100 servings; a scaled-down 8-serving version is in the notes.

Directions

  1. Reduce cooked diced chicken or turkey to 10 pounds (10 No. 56 dippers) in recipe for creamed chicken or turkey. Add 10 pounds cooked, diced ham.

Notes

— TM 10-412, Army Recipes (War Department, 15 August 1944), recipe No. 383, Meat. Army measures: 1 No. 56 dipper = 1 qt; 1 No. 55 dipper = 1¾ qt; 1 mess kit cup = 1½ pints.