Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
| Celery Seed | 1 stalk (40g) | 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
- 1 pound flour
- 1 teaspoon baking powder
- 1 teaspoon salt
- half full of broth when done
- 1 egg
- butter' the size of a walnut and celery seed
Directions
Mrs. Hiram Campbell.
Cut the chicken up and boil till tender, leaving the kettle half full of broth when done. Make a stifif dough of 1 pound flour, 1 teaspoon baking powder, 1 teaspoon salt, 1 egg and a lump of lard or butter. Cut dough in strips, put a layer in the kettle, a layer of chicken on top, and repeat till the kettle is nearly full. Season to suit the taste, adding a lump of butter' the size of a walnut and celery seed, if desired. Cover and boil till the dumpling is done.