Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 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 |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Mace | 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
- two pounds veal cut from the round
- one plump chicken
- three eggs light
- salt
- pepper
- mace
- nutmeg
Directions
Mrs. Chaftee, Detroit.
One plump chicken, two pounds veal cut from the round. Boil chicken and veal separately in cold water, just enough to cover ; pick to pieces and chop. Cut up one-third of a loaf of bread and soak in the broth of the chicken while warm ; put all in a chopping bowl ; season with salt, pepper, mace and nutmeg ; beat three eggs light and mix with the above ingredients ; make up in oblong balls ; fry brown in hot lard and butter, equal parts.