Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- a sprig of parsley
- a pint of cream
- a teaspoonful of onion juice
- one even tablespoonful of flour
- nutmeg
Directions
Cover a chicken with cold water in which put a bay leaf, a sprig of parsley, and a root of celery. Boil until meat drops from the bone, then remove and strain. Stand the liquor in a cool place, when the grease forms on the top remove it. A
WILLIAMS PUBLIC LIBRARY ASSOCIATION 375
strong jelly should form if the chicken has been sufficiently cooked. Measure the jelly and for each pint allow a pint of cream. Put each in a separate dish to boil. Mix together one even tablespoonful of flour and the same of butter. Rub smooth and add to it a very little nutmeg and half a teaspoonful of onion juice. When the cream is boiling pour it into the boiling chicken jelly and quickly add the creamed butter and flour. Let boil for two or three minutes, then serve hot. — Mrs. W. F. Baker, Manistee, Mich.