Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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 egg beaten light to each cup of meat
- two hard boiled eggs rubbed fine
- 94 thb home oook book
- half lard
- pepper
- salt
- parsley
Directions
Marion Harland.
Minced chicken ; about one-quarter as much fine bread crumbs as you have of meat ; one egg beaten light to each cup of meat; gravy enough to moisten the crumbs and chicken ; or, if you have no gravy, a little drawn butter ; pepper and salt and chopped parsley to taste ; yolks of two hard boiled eggs rubbed fine with the back of a silver spoon, added to the meat ; mix up into a paste with as little handling as may be ; nor must the paste be too
94 THB HOME OOOK BOOK.
wet to mould readily ; make with floured hands into rolls or ovate balls, roll in flour until well coated, and fry a few at a time, lest crowding should injure the shape, in nice dripping, or a mixture half lard and half butter. As you take them out lay in a hot colander, that every drop of fat may be drained off". Serve in a heated dish with cresses or parsley.