Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
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 pound rice boiled not more than twenty minutes
- one-half pound old cheese grated
- one pint of sifted crackers
- two well cooked chickens chopped fine
- ten eggs
- six eggs
Directions
Mrs. P. B. Ayer. Two well cooked chickens chopped fine; one pound rice boiled not more than twenty minutes ; an onion, if preferred ; one-half pound old cheese grated ; parsley chopped fine ; very little cloves, mace and thyme ; cay- enne and black pepper to season. Mix this thoroughly with the yolks of ten eggs, well beaten ; one pint of sifted crackers ; beat six eggs, separately ; form the first com- pound in a pointed wine glass, dip first in the egg and then in the sifted cracker, and brown in hot lard. Heat before eating.
VALUABLE EBCIPBS. 93