Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- a large pinch of gelatine moss -- until about a cup
- half full is left -- season
- salt
- pepper
Directions
Boil a chicken (or chickens) in as little water as possible, until the meat falls from the bones. Chop the meat fine and season with salt and pepper. Put into the bottom of a mold some slices of hard boiled eggs, then a layer of the chopped chicken, another of ^%g, then chicken until the mold is nearly full. Boil down the water in which the chicken was cooked with a large pinch of gelatine moss — until about a cup and a half full is left — season and strain through a very coarse net and pour over the mold of chicken. Let it stand over night or all day near the ice — to be sliced down for supper and garnished with celery tops or parsley.