Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| 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
- a pinch of all- spice
- 1 small onion
- allspice
- salt
- pepper
Directions
Mrs. A. V. Fitzgerald.
5 lb. chicken. Pinch of ground allspice.
Veal. A little salt.
1 small onion. A little pepper.
Boil a 5-pound chicken until tender, and free meat from bones. Take the stock, chicken bones, and veal, a small onion and a little parsley, and boil until veal almost disappears. Strain this stock and add to it the ground chicken with a pinch of all- spice, salt and pepper, and boil about 45 minutes. Pour into molds, and turn out when hard. Serve with mayonnaise dress- ing. (Let the stock stand and skim all the grease off before adding to the ground chicken.)