Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
825
Calories
48g
Protein
22g
Fat
105g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- four tablespoonfuls of butter
- one-half teaspoonful of salt
- two cups of cream
- half cup of cooked mushrooms cut in small pieces
- half cups of cooked chicken in cubes
- one-half green pepper chopped fine
- five min- utes
- two level tablespoonfuls of flour
- pepper
- salt
Directions
1
Melt four tablespoonfuls of butter. Add one-half green pepper chopped fine and cook about five min- utes, after letting the butter brown. Add two level tablespoonfuls of flour, and one-half teaspoonful of salt and cook until frothy. Then add two cups of cream and stir until the sauce thickens. Set over hot
2
ENTREES. 126
3
water and add a half cup of cooked mushrooms cut in small pieces. Add two and a half cups of cooked chicken in cubes. Serve on toast.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive