Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| 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 cups of milk
- one tablespoonful each of butter
- one half cup stale bread crumbs
- two cups chicken meat chopped fine
- one tablespoonful of chopped parsley
- one tea- spoon salt
- one saltspoon pepper
- three eggs well beaten
- three eggs beaten stiff
- 28 harvest festival
- parsley
Directions
Make a white sauce of two cups of milk, one tablespoonful each of butter and flour, one tea- spoon salt, and one saltspoon pepper. Add one half cup stale bread crumbs. Cook two minutes. Add two cups chicken meat chopped fine, the yolks of three eggs well beaten, one tablespoonful of chopped parsley, and lastly the whites of three eggs beaten stiff. Bake in a buttered pudding dish thirty five minutes.
Digitized by
'28 HARVEST FESTIVAL