Estimated Nutrition (whole recipe, rough)
Counts 13 of 15 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Bacon | 1 slice cooked (8g) | 43 |
| Carrot | 1 medium (61g) | 25 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- five slices of bacon cubed
- one cup water
- one cup cooked carrots cut in small pieces
- three tablespoons flour
- five sprigs parsley chopped fine
- half clove garlic rubbed
- quarter cup milk
- 18 prague chapter book of recipes spanish chicken -- cut up chicken
- one large onion until brown
- one box of uneeda crackers
- one heaping tablespoon butter
- three eggs
- salt
- pepper
- paprika
- parsley
- nutmeg
- mace
Directions
18 PRAGUE CHAPTER BOOK OF RECIPES
SPANISH CHICKEN— Cut up chicken, place in roasting pan, season with salt and pepper, add four or five slices of bacon cubed and fried with one large onion until brown, one can of tomatoes, one cup water, red pepper or paprika to taste and roast until chicken is tender. Strain gravy, thicken with a little flour and water mixed, add one can peas, one can mushrooms drained, and one cup cooked carrots cut in small pieces ; let come to boil, pour over chicken and serve. Beef can be made the same, only stew it on top of stove instead of roasting.
MILADA R. KOREN.
STEWED CHICKEN WITH PARSLEY GRAVY— Joint a
stewing chicken, cover with boiling water, add piece of celery, pars- nip, carrot, parsley, onion ; season with salt and stew until tender. Remove chicken and strain broth. Fry three tablespoons flour with two tablespoons butter until a light yellow, add to half of the chicken broth and boil until thick ; add five sprigs parsley chopped fine and a little nutmeg or mace and perhaps a little more salt. When this gravy is boiling drop in dumplings and boil fifteen minutes over slow fire, stirring often.
DUMPLINGS — One box of Uneeda crackers, rolled fine, or same amount of bread crumbs. One heaping tablespoon butter, half clove garlic rubbed with a little salt, parsley chopped fine, three eggs and quarter cup milk. Form balls size of walnut.