Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
756
Calories
20g
Protein
31g
Fat
97g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Lard | 1 tbsp (12.8g) | 115 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- quarter pound of butter rolled in flour
- three quarters pound of lard
- quarter pound of butter
- a pinch of salt
- eight eggs hard
- salt
- pepper
- mace
Directions
1
Cut up a large chicken, with sufiicient water to make a good gravy ; add quarter pound of butter rolled in flour, a little salt, pepper, and mace to taste ; make a paste with three quarters pound of lard, quarter pound of butter, a little water and a pinch of salt ; boil eight eggs hard, stir the yolks in the pie and bake. — Mrs. Oarnett JDwican,
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive