Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Sage | 1 tsp ground (0.7g) | 2 |
| 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
- two eggs hard
- butter the size of an egg
- salt
- pepper
- sage
Directions
MRS. E. S. SPEED, RTJSHVILLE, ILLS.
Take as much bread as needed, crumb it very fine, season with salt, pepper and sage, to suit the taste; butter the size of an egg, and a- tablespoonful of water; boil two eggs hard, chop fine and mix with bread.
TO DRESS A PRAIRIE CHICKEN. Lay the chicken on its back, head towards you; with a sharp knife cut the skin through on the breast bone; with the hands pull the skin apart down from off the breast and back, to the point of the breast bone, then cut the meat and ribs off from the back bone by running the knife from the point of the breast bone for- ward to the wing joints on both sides, and take off the entire breast, then take out each leg by skinning it and unjointing it from the body. The breast and legs of a prairie chicken are all that it is profitable to cook.