Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Water | not in our table | 0 |
| Meat | 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
- two ounces of butter
- a pint of fresh water
- a pint of cream
- two tablespoonsful of flour
- 30 meats
Directions
Cut up the chickens, wash them, and let them remain in water half an hour in order to make them white. Drain them and put them in a saucepan with a pint of fresh water. Season them with pepper and salt, place them on the fire, and let them stew half an hour. Then take two tablespoonsful of flour and two ounces of butter, stir them together till quite smooth, and add this to the chickens with half a pint of cream. Boil till the chickens are tender. A little mace or onion parsley may be added if desired.
30 MEATS.