Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
610
Calories
15g
Protein
13g
Fat
107g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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
- one-fourth cup of bread
- one-fourth cup of melted butter
- one teaspoonful chopped parsley
- one teaspoonful of onions
- one-fourth teaspoonful each of sage
- one-half teaspoonful salt
- one stalk of celery
- 98 rocky mountain cook book
Directions
1
Use the cooked or uncooked meat of another fowl or veal, or a part of both ; chop fine. To every cup of meat add one-fourth cup of bread or cracker crumbs,
2
98 ROCKY MOUNTAIN COOK BOOK.
3
one-fourth cup of melted butter, one teaspoonful chopped parsley, one teaspoonful of onions, chopped fine, one-fourth teaspoonful each of sage, thyme, pep- per, one-half teaspoonful salt, one stalk of celery, chopped fine. Moisten with stock the meat was cooked in, or leftover gravy.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive