Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- one pound of cold turkey
- one half pound of bread
- one half pound of butter
- a pound of butter
- one set of sweet-bread
- one half hour before adding the sweet -bread
- one half tea-cupful of madeira
- three tea-spoonfuls of parsley
- one tea-spoonful of onion
- four eggs
- one nutmeg
- two raw eggs
- three table-spoonfuls of sweet cream
- salt
- pepper
- mace
Directions
Parboil one set of sweet-bread ; take all the skin and fat from them, and cut them up in a small saucepan, with a can of champignon, also cut up, and the liquor ; put in a quarter of a pound of butter, and very little cayenne pepper. Let the cham- pignon cook one half hour before adding the sweet -bread ; just before taking them oif, add one half tea-cupful of madeira or sherry ; thicken with a little flour, and brown with burnt brown sugar. — Mrs. J. 1\, Lexington, Ky.
CROQUETTES.
One pound of cold turkey or chicken, one half pound of bread, three tea-spoonfuls of parsley, one half pound of butter, one tea-spoonful of onion, four eggs. Chop the meat very fine, also the herbs, and mix well together ; salt, pepper and pow- dered mace to taste. Cayenne pepper is preferable to the black ; season very delicately with mace ; grate one nutmeg and then break two raw eggs. Make a soft panada of the bread , butter and a little water ; when cold, mix with the meat and break in two more raw eggs, and then add three table-spoonfuls of sweet cream ; mix this thoroughly ; roll into any shape you please, dip them in raw egg, then in grated bread crumbs and fry in boil- ing lard. — Mrs, J. P., Lexington, Ky.