Estimated Nutrition (whole recipe, rough)
Counts 16 of 18 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 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 |
| Yogurt | 170g plain Greek | 100 |
| White Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Chive | 1 tbsp (3g) | 1 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Marjoram | not in our table | 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 tablespoons flour into pint of sour cream
- one pound flour
- one teaspoon baking powder sifted together
- one cup of milk
- one-half pound rolled crackers
- one cup milk
- one tablespoon lard
- one clove garlic grated
- one teaspoon marjoram
- one teaspoon chives mixed together
- a tablespoon of butter
- one large onion cut fine in table- spoon of butter
- 20 prague chapter book of recipes creamed chicken -- joint stewing chicken
- one small onion
- one pint sweet cream in which has been thoroughly mixed two heaping teaspoons fl
- two heaping teaspoons flour
- two chickens
- four eggs
- one tea- spoon salt
- one large chicken soak half loaf of dry white bread in cold water
- two eggs
- paprika
- salt
- pepper
- clove
- parsley
- chives
Directions
CREAMED CHICKEN WITH PAPRIKA GRAVY— Joint a
chicken, and season with salt. Fry one large onion cut fine in table- spoon of butter, add chicken and pot roast until golden brown, then cover with boiling water and simmer until chicken is tender. Mix two tablespoons flour into pint of sour cream, add to chicken, season with red pepper or paprika and boil until gravy is thickened.
MILADA R. KOREN.
20 PRAGUE CHAPTER BOOK OF RECIPES
CREAMED CHICKEN— Joint stewing chicken, cover with boil- ing water, season with salt and one small onion and boil until meat is tender. Remove chicken, strain soup and add one pint sweet cream in which has been thoroughly mixed two heaping teaspoons flour, add butter size of a walnut, a little pepper and boil carefully ten minutes. Make dumplings as follows : One pound flour, one teaspoon baking powder sifted together, then work in a small spoon butter, add pinch of salt, one cup of milk, mix all well, form in small balls, drop in boil- ing salted water, boil fifteen minutes, then drop them in creamed soup, add chicken, heat through, and serve at once.
JENNIE RATA! IK.
ROAST SPRING CHICKEN WITH DRESSING— Prepare two
chickens for roasting, stuff with dressing as follows : One-half pound rolled crackers, one cup milk, one tablespoon lard, four eggs, one tea- spoon salt or more to taste, add one clove garlic grated, one teaspoon marjoram, tablespoon parsley chopped fine and one teaspoon chives mixed together. Season chickens with salt and caraway seed, a gen- erous lump of butter and roast until tender and a rich brown.
,. ..„,.■ KATE MLNARIK.
POULTRY DRESSING— For one large chicken soak half loaf of dry white bread in cold water. Chop chicken liver, heart and a small onion fine, fry in a little butter until onions are light brown. Squeeze most of the water out of bread, add the onions and liver, few sprigs of parsley chopped fine, salt, pepper, two eggs, a tablespoon of butter and mix together thoroughly.