Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 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 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Water | 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 cup rice boiled in 3 quarts of water
- 3 quarts of water
- 1 cup milk
- 1 cup cream
- one chicken
- 4 lbs
- 2 table- spoons of water until butter is all absorbed by mushrooms
- 2 table- spoons cornstarch
- 56 then 1-3 of the chicken
Directions
One chicken, 3 or 4 lbs. in weight, cut up and boiled in water until tender. Let stand until cold. One cup rice boiled in 3 quarts of water, 1 can mushrooms (button) braised in 2 table- spoons of water until butter is all absorbed by mushrooms. Make a cream sauce of 1 cup milk, 1 cup cream, and 2 table- spoons cornstarch. Cut all the meat from the chicken into dice. Butter a baking dish, and put in a layer of the cream sauce,
then 1-3 of the chicken, then a layer of the rice, and then a layer of the mushrooms. Cover with another layer of the sance. Continue the layers until all the ingredients are used, having a layer of the sauce on top, which sprinkle with bread crumbs and little bits of butter. Bake for 20 minutes. This can also be baked in individual moulds.
Mrs. F. E. Hubbard.