Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Walnut | 1 walnut half (4g) | 26 |
| 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 chickens
- two thin slices of ham
- two small eschalots
- half done add half a pint meats
- butter the size of a walnut rolled in flour
Directions
Take two chickens, cut them up, and lay them in a skillet with two thin slices of ham, two small eschalots, and a few blades of mace. Then season the fowls with pepper and salt. Add a little water. When about half done add half a pint
MEATS. 33
of cream and a lump of butter the size of a walnut rolled in flour. Keep the fricassee constantly stirring till done.