Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| 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
- one cup hot water
- a pinch of sage to onions
- six large onions fine
- salt
- pepper
- sage
Directions
Wash fowl inside and out with vinegar. Chop four to six large onions fine, add salt, pepper and a pinch of sage to onions. Fill the body with dressing given above at least 12 hours before baking. Just before putting into the oven dredge fowl with pepper, salt and flour. Place in the bake pan with one cup hot water. Cook in slow oven three and one-half or four hours. Baste frequently. — Mrs. J. W. Harris.