Photo: Cala
Estimated Nutrition (whole recipe, rough)
691
Calories
21g
Protein
18g
Fat
108g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| 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 pounds of fowl
- three quarts cold water
- one tablespoon salt
- one tablespoon chopped onions
- two tablespoons chopped celery
- one pint of creaui
- one tablespoon butter
- one tablespoon corn starch
- one teaspoon salt
- one salt spoon white pepper
- two eggs
Directions
1
Three or four pounds of fowl. Three quarts cold water, one tablespoon salt, one tablespoon chopped onions, two tablespoons chopped celery, one pint of creaui, one tablespoon butter, one tablespoon corn starch, one teaspoon salt, one salt spoon white pepper, two eggs.
2
MRS. GEORGE A. BILLINGS.
By Hatfield (Mass.). Congregational Church ·
Recipe sourced from
internet_archive