Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| 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
- three pounds clams
- one pint milk
- one cup water
- four ounces of puff-paste
- one quart of boiling consomme over
- a cupful of strained tomatos
- two dozen fine okra-pods sliced
- one spoon flour
- one spoon butter
- twelve equal sized pieces
- salt
- paprika
- pepper
Directions
Cut up a young chicken, wash and season well, roll in flour, then fry in good dripping with a sliced onion to a light brown. Then add a cupful of strained tomatos, more seasoning of salt and paprika, and after it boils again add two dozen fine okra-pods sliced, and cook half an hour after it begins to boil.
Mrs. C E. Tiiom, Santa Monica. CLAM BROTH.
Three pounds clams, one pint milk, one spoon flour, one spoon butter, pepper to taste. Brush and rinse clams and bring to boil in one cup water ; remove clams and strain liquor through cheese cloth. Boil milk in double boiler and add flour, butter creamed, pepper and clam liquor, and serve very hot.
MRS. J. G. MossiN. COXSOMME DUCHESSE.
Butter a baking sheet, cover with four ounces of puff-paste, cook in the oven for six minutes, then cover the paste with forcemeat in small lumps laid at a little distance apart. Cut the paste into twelve equal sized pieces, each piece holding a lump of the forcemeat ; pour one quart of boiling consomme over and serve.
MRS. M. J. CONXELL.