Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Water | not in our table | 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
- =
- 4 skinned and gutted porgs
- 50 g smoked gamorrean
- 80 g blue butter
- 300 ml blue milk
- 300 ml distilled kamino water
- 4 tblsp polystarch flour
- =
Directions
Wash and truss the porgs, then slather them in 50 g of the blue butter.
Brown the porgs on all sides, and stuff them tightly into a cooking pot.
Lay gamorrean over porgs.
Heat the blue milk and water and pour over the porgs.
Bring to the boil and cook on low for 1-2 hours turning occasionally until the meat softens.
Remove from the cooking liquid (retain) but keep warm.
Melt remaining 30g blue butter and stir in the polystarch flour until it quickly makes a paste.
Gradually add the retained cooking liquid until a sauce of desired thickness and quantity is achieved.
Serve with vegetables and Use the Fork, Luke.
Category:Fictional Food Recipe
Category:Main Dish Poultry Recipes