Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 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 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Water | 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
- four slices of fat pork
- four ounces of butter
- a pint of water
- a pound of sifted flour
- a cup of ice- water
- two pounds
- four pieces
- three quarters of an hour
- 80 mrs- putnam's paste-board
Directions
Take a chicken weighing two pounds, cut the legs and wings off ; cut the breast in four pieces ; separate the back-bone ; clean the liver and gizzard ; wash all clean in cold water. Put into a small saucepan three or four slices of fat pork, to fry ; when fried, lay in the chicken, add a pint of water, let it boil twenty minutes ; take
FBDiABT COOK BOOK. 29
up the chicken. Have a strip of crust rolled out thin, put it round the sides of the pie-dish ; lay in the chicken, now sea- son the gravy with pepper and salt, a very little sweet marjoram, or a little mace, turn it over the chicken, cover with a paste crust. Wet the paste on the edge of the dish with cold water before you put the top crust on, that they may adhere ; cut a small slit in the top, that the gravy may not boil over while baking. Bake it about three quarters of an hour.
To make a good pie-crust, take four ounces of butter, and^ the same of good lard, mix them together with a knife, that is, put them in a bowl together, and cut them up with a knife till well mixed ; have ready a pound of sifted flour, add it to the butter, and with the knife mix them together well, wet it with a cup of ice- water, or enough to mix the flour and but- ter together well. Turn it out on to the
80 MRS- PUTNAM'S
paste-board, roll it, and lay it together again; do this two or three times, and your paste is ready.
Mmday. — A fried veal cutlet; a slice from the leg is best.