Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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-half pounds chicken boiled
- one teaspoon of mustard
- one tablespoon of catsup
- one teaspoon of made mustard
- a pound of butter
- three eggs
- one lump of butter
- mustard
- salt
- pepper
- nutmeg
Directions
Mrs. J. A. EUis.
Four and one-half pounds chicken boiled and chopped very fine ; moisten to a thick pulp with the liquor in which it has been boiled. Mix with this a pint and a half of mashed potatoes, beaten to a cream ; three eggs, one teaspoon of mustard, sweet majoram, salt and pepper to taste ; a little celery chopped very fine ; soften with milk till very soft, and add a quarter of a pound of butter. Mould into forms, dip in egg and cracker dust, and fry in boiling lard.
CROQUETTES.
Mrs. I. N. Isham.
Take cold fowl or fresh meat of any kind, with slices of ham, fat and lean ; chop all together very fine ; add half as much grated bread, and season with salt, pepper and nutmeg ; one tablespoon of catsup, one teaspoon of made mustard and one lump of butter; mix well together, make up in little rolls or balls, dip in beaten yolks of eggs, cover with grated bread crumbs, and fry brown in lard.
VALUABLE RECIPBS. 95