Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 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 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 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-half pound of butter
- one-half pint of sweet cream
- one pound of chicken
- a pound of bread crumbs
- five eggs
- one tea-spoonful of parsley chopped very fine
- one tea-spoonful of onions chopped fine
- one nutmeg
- one-half lemon
- pepper
- salt
- parsley
- nutmeg
- mace
- cayenne
Directions
Eemove the skin and fat from the breads; put them in salt water a few minutes ; cut in small square pieces ; par-boil till nearly done. Boil the peas in water with a little salt ; when done, place in a dish with the breads. Thicken a little of the pea liquor with flour; season with cream, butter, pepper, and salt ; stew together and pour over the dish. — Mrs. J. H. Brent.
FRIED SWEET BREADS WITH PEAS. Prepare as for stewing, but do not cut them up. Make bat- ter as for wafles ; dip breads in batter ; fry a light brown in lard. Put them on a dish and pour on peas prepared as for stewed. — Mrs. J. S. Brent.
CROQUETTS. EXCELLENT.
One-half pound of butter; three-fourths of a pound of bread crumbs ; five eggs, well beaten togetiier ; one tea-spoonful of parsley chopped very fine; one-half pint of sweet cream; one tea-spoonful of onions chopped fine; one nutmeg, grated ; little mace (pulverized) ; cayenne pepper and salt to taste. Mix well together, put on the fire and cook, stirring all the time. Then let it cool, and add one pound of chicken or ham, chopped very fine; juice of one-half lemon. Make in shape of pears, and dip quickly in the white of an egg (not beaten). Eoll in grated crackers and fry a nice brown.