Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 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 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Meat | not in our table | 0 |
| Coffee | 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 pound chicken meat
- one cup fine dry bread crumbs
- three cups rich milk
- two tablespoons butter
- two tablespoons corn starch
- one coffee cup of chicken broth
- two eggs
- three quarters of an hour
Directions
One pound chicken meat, cut in small bits as for salad; one cup fine dry bread crumbs, one coffee cup of chicken broth or jelly, three cups rich milk, two tablespoons butter, two eggs, two tablespoons corn starch, salt and pepper. Put the milk in a sauce pan and when boiling hot add the corn starch wet with a little milk, add butter, crumbs and broth; season all to taste. Butter a baking dish, line with a thick layer of bread crumbs, pour in the mixture, put a layer of crumbs on top and a few bits of butter. Bake three quarters of an hour.
MRvS. A. F. CURTIS.
HATFIELD COOK BOOK. 23