Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- quarter teaspoonful of pepper
- a pound of fat pork into thin slices
- a tablespoonful of flour
- a pint of chicken 292 the arizona cook book broth
- a teaspoonful of salt
- five pounds
- salt
- pepper
- parsley
Directions
Select a plump fowl weighing four or five pounds, dress, singe and put on in boiling water enough to cover, let boil gently until it begins to grow tender. Save the broth with the giblets. Now cut the chicken into small pieces ; slice a quarter of a pound of fat pork into thin slices and fry it with the chicken until all is brown. Take up and stir into the pan in which they were cooked a tablespoonful of flour. Stir over the fire till brown and thick. Then add a pint of chicken
292 THE ARIZONA COOK BOOK
broth, a teaspoonful of salt and quarter teaspoonful of pepper; pour gravy over chicken. Line a deep dish with rich puff paste and put in alternate layers of chicken, pork and sliced raw potatoes; pour in as much gravy as the dish will hold. Sprinkle with a little chopped parsley, and cover with a top crust. Bake three-quarters of an hour.— Mrs. F. H. Waite, Winslow, Ariz.