Photo: Kevin McCutcheon
Estimated Nutrition (whole recipe, rough)
607
Calories
42g
Protein
4g
Fat
100g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1 quart boiling water
- 1 handful rice
- 1 chicken
- 1 sliced carrot
- 1 sliced onion
- 1 medium sized sliced potato
- salt
- pepper
Directions
1
Mrs. Thos. Ward.
2
Cl«an, wash and cut up 1 chicken, put in a kettle with 1 quart boiling water, 1 handful rice, 1 sliced carrot, 1 sliced onion and 1 medium sized sliced potato. Cover and stew \\ hours; wlien nearly done, season with salt, pepper and butter. If the chicken is old, stew longer.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive