Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Cream Cheese | 1 oz (28g) | 99 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- two tablespoonfuls of butter in double boiler
- one-half teaspoonful salt
- one-half cup of cream
- one-half cup grated cheese
- one-half cup of grated cheese
- one-half cup of cream that has been whipped stiff
- one cup
- one tablespoonful of flour
- one-fourth teaspoonful salt
- one cup of fine bread crumbs in two cups of milk
- one-half pound of american cream cheese
- one teaspoonful each of chopped parsley
- one-fourth teaspoonful paprica
- one-half cup chicken stock
- two eggs
- three eggs
- one teaspoonful of granulated gelatine that has been softened in cold water
- two cups of milk
- two tablespoon- fuls of melted butter
- salt
- parsley
Directions
Melt two tablespoonfuls of butter in double boiler and two of flour, one-half teaspoonful salt, one-fourth of paprica. Gradually add one-half cup of cream and one-half cup chicken stock. When thick and smooth, stir into it one-half cup grated cheese and two eggs, beaten well. Pour in buttered timbale moulds, bake standing in a pan of hot water until the centers are firm. Serve surrounded by a white sauce.
FROZEN CHEESE (To Serve with Salad).
Cook the beaten yolks of three eggs with one- fourth teaspoonful of salt and a little paprica in a
188 ROCKY MOUNTAIN COOK BOOK.
cup of scalded milk. Cook until it coats the spoon like custard, then add one-half cup of grated cheese and one teaspoonful of granulated gelatine that has been softened in cold water. Beat until it begins to set a little, then fold in one-half cup of cream that has been whipped stiff. Pack in a baking powder or cocoa can for two hours, in equal quantities of salt and ice.
CHEESE BALLS (To Serve with Salad).
Mix with one cup and a half of grated cheese, one tablespoonful of flour, one-fourth teaspoonful salt and a little paprica, then add the whites of two eggs, beaten stiff. Shape in small balls, roll in finely sifted cracker crumbs. Fry in deep fat and drain on soft paper.
CHEESE PUDDING (A Good Luncheon Dish).
Soak one cup of fine bread crumbs in two cups of milk. Add the yolks of three eggs, two tablespoon- fuls of melted butter, one-half pound of American cream cheese, grated, one-half teaspoonful salt, one teaspoonful each of chopped parsley and Worcester- shire sauce, one-fourth teaspoonful paprica. Then add the stiffly beaten whites. Bake in a pudding dish or in individual dishes, until it is puffed up and brown, in a hot oven. It will take about thirty min- utes for the large dish.