Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| 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
- 1 pint of cold water
- 1 slice of onion
- 2 tablespoon- fuls of butter
- 57 nicely browned draw the pieces to one side of pan
- one side of pan
- 2 table- spoonfuls of flour to the fat
- 1 small chopped carrot
- salt
- pepper
Directions
Cut up the chicken and brown the pieces in 2 tablespoon- fuls of butter, being careful not to let the butter burn. When
nicely browned draw the pieces to one side of pan, add 2 table- spoonfuls of flour to the fat, mix and add 1 pint of cold water or stock. Stir until it boils, moving the chicken around in the sauce. Add 1 slice of onion, 1 small chopped carrot, salt and pepper. Cover the pan and let simmer until the chicken is tender. Mrs. E. Pease.