Estimated Nutrition (whole recipe, rough)
Counts 16 of 17 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 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 cup of water
- one tablespoonful of but- ter
- three quarters cup of white stock
- one half teaspoon ful sau» one saltspoon pepper
- one teaspoonful of lemon juice
- three slices chopped bread
- three tablespoonfuls of cream
- one teaspoonful of salt
- one cupful of cream
- one tablespoonful of flour
- one teaspoonful of onion juice
- three tablespoonfuls of melted butter
- a slice of pork in a little water
- a cupful of chicken stock
- a cupful of cream
- a large teaspoonful of flour
- a teaspoonful of flour
- a teaspoonful of pepper
- one half cup sugar
- two oranges
- one tablespoon- ful of lemon juice
- 37 into cold water to harden
- one table- spoonful of lemon juice twenty minutes
- one large tablespoonful of corn starch
- three quarters cup hot milk
- one saltspoon pepper
- two good sized chickens stewed
- two eggs
- 38 harvest festival ohioken oroaubttbs
- one partly beaten white of an egg
- one solid pint of finely chopped chicken
- butter the size of an egg
- salt
- pepper
- cayenne
- lemon juice
- nutmeg
Directions
Boil one cup of water and one half cup sugar for five minutes. Add grated rind of two oranges and juice of four.
[FBIED SWEET BBEADS.
Soak in cold water one or two hours. Cook them in boiling salted water, with one tablespoon- ful of lemon juice, twenty minutes, and plunge
Digitized by
COOK BOOK. 37
into cold water to harden. Cut into slices and sprinkle with salt and pepper. Roll in fine bread crumbs, egg, and a second time in crumbs, and fry in deep fat.
SOAI<LOPBD SWBBT BBBA.D8.
Cook in boiling salted water with one table- spoonful of lemon juice twenty minutes. Remove pipes and membranes. Break into small pieces and mix with a sauce made of one tablespoonful of but- ter, one large tablespoonful of corn starch, three quarters cup of white stock and three quarters cup hot milk. Season with one half teaspoon ful saU» one saltspoon pepper and a few grains of cayenne and one teaspoonful of lemon juice. Cover with buttered crumbs and brown in the oven.
PBBS8BD CHIOKBN.
Two good sized chickens stewed with a slice of pork in a little water. Bone them, chop fine and add three slices chopped bread ; stir the yolk of an ^gg into the water with flour for the gravy, season with herbs and mix all together. Press closely in a dish and cut in slices when cold.
SOAIiLOPED OHICKBN.
Cut the chicken into small pieces, place in a sauce pan with a cupful of chicken stock (or water will answer), a cupful of cream, piece of butter the size of an egg, a large teaspoonful of flour, salt and pepper to taste, a very little grated nutmeg and the rind of half a lemon. Simmer gently until it be- gfins to thicken, then remove the dish from tlie fire for a few minutes. Beat the yolks of two eggs with a teaspoonful of flour, moisten with a little milk or cream and add to the materials already in.
Digitized by
38 HARVEST FESTIVAL
OHIOKEN OROaUBTTBS WITH POTATO.
Chop the chicken. Take half the quantity of mashed potato beaten light; season witn pepper and salt. Three tablespoonfuls of cream. Mix and form into oblong cakes, roll in cracker or bread crumbs, dip these in one partly beaten white of an egg, roll again in the crumbs and put on a tin and place in the oven to brown, or if you prefer, fry them. Cold bits of meat served in this way are very nice.
CHIOKBN OBOaXJBTTES.
One solid pint of finely chopped chicken, one teaspoonful of salt, half a teaspoonful of pepper, one cupful of cream, one tablespoonful of flour, two eggs, one teaspoonful of onion juice, one tablespoon- ful of lemon juice, three tablespoonfuls of melted butter. Put the cream on to scald. Melt the butter in a sauce pan ; add the flour, stir until well mixed, add the cream gradually, stirring all the time until perfectly smooth. Then add the chicken and seasoning. Boil two minutes, then add two of the eggs well beaten. Take from the fire and when cool shape into rolls. Mix as soft as you can handle. Dip the croquettes in egg, roll in cracker crumbs, dip again and fry in hot fat.