Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
184
Calories
32g
Protein
4g
Fat
4g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Celery | 1 stalk (40g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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 pint chicken chopped fine
- one-half teaspoonful salt
- half teaspoonful celery salt
- one-fourth teaspoonful cayenne pep- per
- one teaspoonful white pepper
- one teaspoonful chopped parsley
Directions
1
One pint chicken chopped fine, one-half teaspoonful salt, one- half teaspoonful celery salt, one-fourth teaspoonful cayenne pep- per, one teaspoonful white pepper, few drops onion juice, one teaspoonful chopped parsley. Mix with a cupful cream sauce, cool and shape. Dip in egg. Roll in crumbs. Fry in hot fat two minutes. Fish and rice croquettes are made in the same way.
By Friday club, Yarmouth, Mass. [from old catalog] ·
Recipe sourced from
internet_archive