Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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 chicken
- half teaspoon salt
- one-half teaspoon celery salt
- one teaspoon white pepper
- one teaspoon chopped parsley
- one teaspoon lemon juice
- one pint of very thick cream sauce
- one-fourth salt-sjioon of cayenne pej
- salt
- cayenne
- white pepper
- parsley
- lemon juice
Directions
One-half pound chicken, chopped fine ; season with one- half teaspoon salt, one-half teaspoon celery salt, one-fourth salt-sjioon of cayenne pej)per, one teaspoon white pepper, a few drops onion juice, one teaspoon chopped parsley, one teaspoon lemon juice. Make one pint of very thick cream sauce and mix with the chicken. Shape in the hand and roll first in cracker crumbs, then in the yolk of an egg. Fry in beef suet.