Photo: Priscilla Du Preez
Estimated Nutrition (whole recipe, rough)
620
Calories
44g
Protein
5g
Fat
95g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
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
- three teaspoons of baking powder to one quart of sifted flour
- two chickens
- one quart of sifted flour
Directions
1
Parboil two chickens, make a paste using three teaspoons of baking powder to one quart of sifted flour, wetting the paste with sweet cream, a little salt. Re- move skin and bones, placing the chicken in dish, salt and pepper, small pieces of butter. Add liquor in which the chickens were parboiled, after removing the grease, cover with the paste, having well punctured.
2
MRS. HENRY HUBBARD.
By Hatfield (Mass.). Congregational Church ·
Recipe sourced from
internet_archive