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 |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Egg | 1 large egg (50g) | 78 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Sauce | 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
- two cups of cold meat
- two tablespoons of soft
- a cup of hot boiled rice
- a teaspoonful of salt
- a tablespoonful of worcestershire sauce
- two eggs
- one sauces
- 36 sweet-bread
- salt
- pepper
- cinnamon
Directions
First cut the chicken up, and stew in a sauce-pan until almost, or quite done; then have a deep dish, or pan, lined with pastry ; put in a layer of chicken, sea- soned with butter, pepper, and salt , then cut strips of pastry, and lay across ; put another layer of chicken, seasoned ; put a cover of pastry, notched, round the edges, and cut a cross in the center. — Mrs. E. 3Iajor, Fayette, Mo.
€HICKEX OR TEAL. CROQUETTES.
Two cups of cold meat, minced very tine, add a cup of hot boiled rice, mix together with a fork ; beat the yolks of two eggs, stir in two tablespoons of soft (not melted) butter to a smooth paste ; then add a teaspoonful of salt, a tablespoonful of Worcestershire sauce, and the beaten whites of the eggs, mix well with the meat and rice, and mould into croquettes. Beat two eggs, and pour over the croquettes, then roll them in cracker dust, seasoned with pepper and salt. Boil until a light brown, in lard, which should be quite hot, and deep enough to cover them. Serve with French peas, heap- ing the peas in the center of the platter, and arranging the croquettes around the edge. — Miss Jos epliine Har- rison., Denver, Col.
QIJENXEI.S OR CROQUETTES.
This recipe can be used for only cold meat, but is nice when made from turkey or chicken, chopped very fine. Pick out all little pieces of bone or gristle. Add one
SAUCES FOR MEATS, 36
sweet-bread, which has been parboiled, season with nut- meg, cinnamon, red pepper, and salt. Roll out crackers into dust, then work into the mixture until you can mould into rolls ; then fry like crullers. — Mrs. J. Kin- nej/^ Franklin, Mo.