Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- a cup of cream
- a tablespoonful of flour
- salt
- pepper
- parsley
Directions
Fry some fat slices of salt pork until the grease is extracted, but not until it browns. Wash and cut up a young chicken of broiling size, soak it in salt and water half an hour, wipe dry, season with pepper, dredge with flour and fry in the hot fat to a rich brown. Set aside in a hot, covered dish. Pour into the gravy left in the pan, a cup of cream, or rich milk ; thicken with a tablespoonful of flour, the same of butter, and add a little chopped parsley ; boil up and pour over the chicken.
POULTRY. 589