Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Summer Savory | not in our table | 0 |
| Meat | 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 pint of milk
- one tablespoonful summer savory
- three cups of finely-chopped cooked chicken meat
- two ounces of butter
- half cup of sifted flour
- five eggs
- salt
Directions
One pint of milk or cream, one tablespoonful summer savory, three cups of finely-chopped cooked chicken meat, two ounces of butter, half cup of sifted flour, five eggs ; stir flour and butter to a smooth paste ; boil milk, salt and summer savory together ; add butter, fiour, meat and eggs, well beaten ; cook all together a few minutes and set to cool ; when cold form in balls and fry in boiling lard to a delicate brown ; serve hot.