Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
689
Calories
45g
Protein
11g
Fat
98g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 pound sweetbreads
- five tablespoons flour
- a quart of cream that has come to a boil
- one chicken
- one-half pounds
- salt
- pepper
- nutmeg
Directions
1
Boil one chicken, weighing four and one-half pounds, and one pound sweetbreads. Cut both up with can of mushrooms.
2
Dressing. — Mix five tablespoons flour with butter, and add to a quart of cream that has come to a boil, season with salt, red pepper and a little nutmeg. Mix with bread crumbs and butter, and bake from fifteen to twenty minutes. — Mrs. S. P. Ronalds.
By United Methodist Church (Grayville, Ill.) ·
Recipe sourced from
internet_archive