Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
455
Calories
46g
Protein
23g
Fat
14g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
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-half cup of cream
- a dash of nutmeg can be used
- one-half chicken
- one-half milk
- two beaten eggs mixed
- nutmeg
Directions
1
Make a white sauce, using one-half chicken or veal stock and one-half milk. When the sauce has cooked ten minutes, add to it the yolks of two beaten eggs mixed with one-half cup of cream. Stir till it thickens, but do not let boil. A dash of nutmeg can be used.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive