Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- parsley
- lemon peel
- pepper
- salt
- nutmeg
Directions
Take some cold chicken, and havmg cut the flesh from the bones, mince it small with a little suet and parsley ; adding sweet marjoram and grated lemon peel ; season it with pepper, salt and nutmeg ; mix the whole well ; pound it to a paste in a marble mortar, putting in a little at a time, and moistening it frequently with yolk of t.^^ that has been beaten. Then divide it into equal portions, and having floured your hands, make it up in the shape of pears, sticking the head of a clove into the bottom of each to represent the blossom end, and the stock of a clove into the top to look Uke the stem. Dip them in beaten yolk of egg with a little water and then into bread crumbs grated fine, and fry in lard as you do fritters. Fry some parsley in the lard, cover the bottom of a dish with it, lay the croquettes on it and send to table as a side dish.