Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 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 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- one quarter cup of butter melted in one quarter of a cup of boiling water
- one quarter cup of fat in the pan
- one quarter cup of flour
- one cup each of chicken stock
- a cup of butter
- a cup of boiling water
- one quarter of a cup of butter
- one quarter of a cup of boiling water
- salt
- pepper
Directions
Dress, clean, and cut up a medium sized chicken, place in a dripping pan, sprinkle with salt and pepper, dredge with flouf , and dot with butter, using one quarter of a cup of butter. Bake forty minutes in hot oven, basting with one quarter cup of butter melted in one quarter of a cup of boiling water. Serve with gravy made of one quarter cup of fat in the pan, adding one quarter cup of flour, and one cup each of chicken stock and cream. Season with salt and pepper.