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 |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cracker | 5 saltine crackers (15g) | 66 |
| 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
- two chickens
- one teacupful
- one pounded cracker to the liquor it was boiled
- 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 all the skin you can, and keeping the light meat separate from the dark ; chop and season to taste with salt and pepper. If you have a meat presser, take it, or any other mould such as a crock or pan will do ; 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 small weight ; when cold cut in slices. Many chop all the meat together, add one pounded cracker to the liquor it was boiled in, and mix all thoroughly before putting in the mould; either way is nice.