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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- one gill of hot cream
- a quart of sweet milk to a quart of broth
- a quart of broth
- a quart of oysters
- a tablespoonful of butter
- three blades of mace
- mace
Directions
Cut up a full-grown fowl as for frying. Clean the giblets nicely, and put all in the soup kettle, with just enough water to cover them; let it simmer gently; remove all the scum. When the chicken is tender, take it up, strain the liquor, and return it to the kettle. Use a quart of sweet milk to a quart of broth; add boiling water if necessary. Add a quart of oysters with their juice, and two or three blades of mace, a tablespoonful of butter, one of wheat flour rubbed into the butter, and one gill of hot cream; stew gently five minutes. Cream must always be boiled before being put into soup or gravy. Use the chicken for salad.