Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Asparagus | 6 spears (90g) | 27 |
| Spinach | 1 cup raw (30g) | 7 |
| Sauce | not in our table | 0 |
| Soup | 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
- ¼ pound (115 g) forcemeat of fowl
- 1 tablespoon potato flour
- 1 tablespoon Bechamel sauce
- 1 egg yolk
- Peas
- Asparagus
- Spinach
- Clear soup
Directions
Mix the fowl with potato flour, Bechamel sauce, and the yolk.
Put this into a tube about the size round of an ordinary macaroni .
Twenty minutes before serving, squirt the forcemeat into a saucepan of boiling stock , and nip off the forcemeat as it comes through the pipe into pieces about an inch and a half long.
Let it simmer , and add boiled peas and asparagus tips.
If you like to have the fowl macaroni white and green, you can color half the forcemeat with a spoonful of spinach colouring.
Serve in a good clear soup.