Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
467
Calories
40g
Protein
28g
Fat
12g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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
- two tablespoonfuls of butter
- two tablespoonfuls of hour
- one cupful of milk
- one cupful of cream
- three cupfuls of chicken broth
Directions
1
'Two tablespoonfuls of butter, Two tablespoonfuls of Hour.
2
One cupful of milk. One cupful of cream.
3
Three cupfuls of chicken broth. Salt, pepper and celery salt.
4
Cook together the butter and flour; add chicken broth, cold, stir- ring constantly until it thickens: add milk and cream; season to taste; heat boiling hot, and serve. If the broth be added hot, add a little at a time until a smooth sauce is formed, then add more rapidly.
5
CREAM SOUPS 11
By Tracy, Suzanne. [from old catalog] ·
Recipe sourced from
internet_archive