Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- three tablespoons flour
- three cups of the stock
- one cup flour
- two teaspoons royal baking powder
- one-half cup butter
- one cup milk
- one pint flour
- one tablespoonful of lard
- one chicken until meat drops from bones
- three heaping tablespoons butter in which cook three tablespoons flour
- one cup cream
- one egg
- one chicken as if to fry
- half teaspoon salt
Directions
(Delicious).
Cook one chicken until meat drops from bones, add three heaping tablespoons butter in which cook three tablespoons flour, add to this three cups of the stock and one cup cream (milk will do) pour over chicken.
Crust. — One cup flour, teaspoon salt, two teaspoons Royal Baking Powder, one-half cup butter; rub all together. Beat one egg, add one cup milk. Bake a rich, nice brown. — Chloe Melrose.
' CHICKEN PIE.
Cut up one chicken as if to fry, then stew it, when done season and thicken with flour and cream. Make a crust of one pint flour and one half teaspoon salt, one tablespoonful of lard, heaping teaspoonful of Royal Baking Powder. Put stewed chicken in dish and crust on top. Bake until brown. — Elizabeth Newman.