Estimated Nutrition (whole recipe, rough)
Counts 7 of 9 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | 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
- one-half cups of milk
- a cupful of milk
- a pinch of salt
- a pint of water
- a spoonful of butter rubbed in a spoonful of flour
- a spoonful of flour
- two well beaten eggs
- two chickens in water enough to cover them until ihe meat will drop from the bon
- two chickens
- two eggs
- salt
- pepper
Directions
Cut from the bones whatever meat can be readily re- moved, and chop it almost as fine as mince meat. Simmer the bones and trimmings (all skin and gristle must be re- jected from the juice) for at least an hour, and strain off the resulting broth. To a cupful of this stock add a cupful of milk or sweet cream, two well beaten eggs and a pinch of salt. Use a little of it to moisten the minced chicken and set that on in a small saucepan to heat. Cut half a dozen thick slices from a loaf of bread, place them in a deep basin and pour the sauce over them, "When they have absorbed as much as they will take up, fry quickly in a little fresh bntter. Spread each slice thinly with the chicken. Good either hot or cold.
SMOTHERED CHICKEN is paiticularly nice when the fowl is young and tender. Split the chicken down the back, cover it over with lumps of butter and pepper and salt ; add one-half of a pint of water ; cover closely and cook in the oven till done. PRESSED CHICKEN.
Boil two chickens in water enough to cover them until Ihe meat will drop from the bones. Then pick from the bones and season with salt and pepper. Put first a layer of dark and then a layer of white meat. Boil the water away to about half of a teacupful, and pour over the chicken. Put away to press, and let it stand over night before serving. FRIED CHICKEN.
Take two chickens and cut in pieces. Sprinkle pepper
Headquarters for Fine Vermont Butter
and salt and let them stand one hour. Bub with flour before frying. Beat two eggs ; dip each piece in this and fry in hot lard. Boil one and one-half cups of milk; add a spoonful of butter rubbed in a spoonful of flour and a little salt. Stir until it boils again. Lay chicken in a dish ; pour the sauce around it and serve.