Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
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
- a pound of ham
- a piece of butter rolled in flour
Directions
Roast a quarter of a hundred of chestnuts, and peel them ; save out eight or ten, the rest bruise in a mortar, with the liver of a fowl, a quarter of a pound of ham, well pounded, and sweet herbs and parsley, chopped fine ; season it with mace, nutmeg, pepper, and salt ; mix all these together, and put them into the belly of your fowl ; spit it, and tie the neck and vent close. For sauce, take the rest of the chestnuts, cut them in pieces, and put them into a strong gravy, with' a glass of white wine ; thicken with a piece of butter rolled in flour. Pour the sauce in the dish, and garnish with orange and water cresses.