Estimated Nutrition (whole recipe, rough)
Counts 7 of 10 ingredients — the other 3 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 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | not in our table | 0 |
| Berry | 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 quart of jellied stock
- one cupful of cold water to every four pints of stock
- one quart of choj^ped meat
- one cup ol
- one pint of cream
- one cup of chopped
- a small bunch of sweet herbs
- one-half teaspoonful
- one allspice berry
- one clove
- one lemon to each quart of stock
- one-half inch deep
- one box of gelatine dissolved in one cupful of cold water to every four pints
- four pints of stock
- one heaping tablespoonful of flour
- salt
- pepper
- allspice
- clove
- lemon juice
Directions
Can be made from the broth in which chickens have been boiled. After removing the bones from the fowls, return them to the soup kettle and simmer for an hour; add one quart of jellied stock, prepared as directed in article on stock for soup. A short time before removing from the fire, add salt, pepper, celery seed (one-half teaspoonful), one allspice berry, one clove, and a small bunch of sweet herbs. Strain the liquid and add the juice of one lemon to each quart of stock. If the liquid is not clear add the white of an egg before adding the lemon juice; strain into shallow pans, not more than one-half inch deep, and stand it in a cold place for twenty-four hours. Cut in small cubes and arrange on a low, glass dish. If part of the liquid is colored with some fruit- coloring or caramel, and the cubes arranged together, it adds very much to the effect. In warm weather use gelatine, and it is safe to do so at any time, one box of gelatine dissolved in one cupful of cold water to every four pints of stock.
SCALLOPED TURKEY, CmCKEN OR VEAL.
One quart of choj^ped meat of either, melt one cup ol" butter, add one heaping tablespoonful of flour, cook until it boils, add one pint of cream, gradually stirring all the time; salt and red pepper to taste; add the meat, boil One cup of chopped, mushrooms is an improvement. Fill shells with it, sprinkle crumbs over the top., and brown in the oven.