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 |
| Biscuit | 1 medium (45g) | 166 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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 pound of bread
- three ounces of butter into a stewpan
- five ounces soaked
- one ounce butter
- a piece of crust about the thickness of soda biscuit
- one small onion minced
- three tablespoonfuis of parslej^ chopj
- one-half teacupful powdered thyme
- two onions
- eight sage ienves
- one egg
- pepper
- salt
- mace
- thyme
Directions
Joint the chicken and parboil it. Make a crust the same as for soda biscuit, line the sides of the pot (not the bottom) with this ; with the chicken lay in thin sliced potatoes, sprin- kle in a little pepper, add salt and a bit of mace. If there was not broth enough left after parboiling the chicken, add water sufficient to cover the chicken when put in the pot ; over the whole lay a piece of crust about the thickness of soda biscuit. Fold a towel and put over the pot, and put on the cover. The towel will hold the steam which rises, and prevent its falling back upon the crust to make it heavy. Before putting in the broth it should be thickened a little, and a little butter added.
DEtSSING FOR MEAT AIvD POULTRY.
Stuffing foe Tukeey, Ceiceen, Yeal, and Lamb. — ^■5oak one-half pound of bread, with the crust off, in tepid water, squeeze it dry ; put three ounces of butter into a stewpan, when hot add one small onion minced, color slightly, then add the bread with three tablespoonfuis of parslej^ chopj)ed fine, one-half teacupful powdered thyme, pepper and salt.
Stuffing for Roast Turkey. Chicken, Duck and Goose. — Two onions, five ounces soaked and squeezed bread, eight sage ienves, one ounce butter, pepper, salt, one egg. Mince the onions and fry in the pan before adding the other ingre- dients.
Potied iVleats and Pouitry always in stock
FRY'S English
Chocolate and Cocoa.
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PURE OLIVE OIL,
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Is prepared from the most perfectly ripened and selected Olives of Tuscany.
The above Choice Table Articles Sold by W. H. ManslleUl & Co.
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Black your Stove TAvice a Year, the Top Once a Week, and always have a nice looking stove.
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