Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Eggs | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- five quart pan
- two young chickens
- six fresh eggs
- salt
- pepper
Directions
Mrs. W. W. W.
Cut up two young chickens, place in hot water enough to cover, boil until tender; line a four or five quart pan with, a rich baking powder or soda biscuit dough quarter of an inch thick, put in part of chicken, season with salt, pepper and butter, lay in a few thin strips or squares of dough, add the rest of chicken and season as before ; some add five or six fresh eggs or a few new potatoes in their season ; season liqiiBr in which the chickens were boiled with butter, salt and pepper, add a . part of it to the pie, cover with crust a quarter of an inch thick, with a hole in the centre the size of a teacup. Bake one hour, keep adding the chicken liquor and hot water if needed, since the fault of most chicken pies is that they are^ too dry. You can scarcely have too much gravy.
POULTRY. 265