Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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
- two quarts bread crumbs
- one cup of melted butter
- three waters
- four well beaten eggs
- pepper
- salt
- nutmeg
- sage
Directions
Dress and wash the fowl inside and out in two or three waters, salt and pepper the inside, fill the body and crop with dressing, dredge the outside with pepper and salt and thickly with flour, baste frequently.
Stew the giblets in sauce-pan, when cooked, chop fine and add to the gravy.
Four well beaten eggs, two quarts bread crumbs, one cup of melted butter, season to taste with pepper, salt, nutmeg and a little sage, moisten bread crumbs with a little boiling water.