Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
56
Calories
2g
Protein
0g
Fat
14g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Salt | 1 tsp (6g) | 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 tablespoonful salt when about half done
- 1 tablespoon of lemon juice
- one large fowl
- 1 onion
- half done
- salt
- paprika
- lemon juice
Directions
1
One large fowl, 1 onion, let simmer until meat falls from bones, put in one tablespoonful salt when about half done. When tender remove skin and cut meat into dice. Skim liquor, add salt, paprika, 1 tablespoon of lemon juice ; boil until re- duced to 2y2 cupfuls and add x4 box of gelatine previously soaked in y2 cup of cold water. Add liquor to chicken; mix well and put into moulds with slices of hard boiled eggs in bot- tom of moulds. Mrs. C. A. Spencer.
By North End Club (Chicago, Ill.) ·
Recipe sourced from
internet_archive