Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
351
Calories
38g
Protein
20g
Fat
2g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- three chickens until thoroughly cooked
- one table-spoonful of butter
- three eggs beatea separately
- salt
- pepper
Directions
1
Stew three chickens until thoroughly cooked ; remove the chicken from the liquor, placing it in a baking dish ; make a batter of flour, sweet milk, one table-spoonful of butter, and three eggs beatea separately ; when well beaten, pour the batter over the chicken, and bake one hour. Serve with a sauce made of the liquor in which the chicken was stewed, thickened with flour. Butter, salt, and pepper to taste. — Mrs. Bennett H. Yoking, Louisville.
2
MISCELLANEOUS. 169
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive