Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Meat | 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 tablespoon of knox gelatine in water
- 2 tablespoons in cold water 68 meats
- 1 well-grown chicken
- 1 onion
- 68 meats
- salt
- lemon juice
- pepper
- parsley
Directions
Mrs. Herman Kutter.
Cut up 1 well-grown chicken ; cover with cold water into which put a little salt, 1 onion, and a little celery, and boil slowly until tender; remove chicken from the water and take out the bones, cutting meat into small pieces ; add 1 can of mush- rooms to the meat. Dissolve 1 tablespoon of Knox gelatine in water (if weather is very warm, use 2 tablespoons in cold water
68 Meats.
and stir into the water in which the chicken was cooked) ; strain, and pour over the mushrooms and chicken; add lemon juice, grated rind of a lemon, salt, pepper, and finely chopped parsley to taste; put into a mold and set in ice, and when set firmly, turn out in a platter and garnish with lemon slices and parsley.