Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | 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 pound of crackers added to the liquor it was boiled
- two chickens
- one teacupful
- salt
- pepper
Directions
Take one or two chickens, boil in a small quantity of water with a little salt, and when thoroughly done, take all the meat from the bones, removing the skin, and keeping the light meat separate from the dark ; chop and season to taste with salt and pepper. Take a crock or pan, put in a layer of light and a layer of dark meat till all is used ; add the liquor it was boiled in, which should be about one teacupful, and put on a heavy weight. When cold, cut in slices. Many chop all the meat together, with one pound of crackers added to the liquor it was boiled in ; then chop all thoroughly together before putting in the mold. Tur- key can be prepared the same way, sUced instead of chopping.