Estimated Nutrition (whole recipe, rough)
Counts 16 of 19 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 16 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Cider | not in our table | 0 |
| Pimento | not in our table | 0 |
| Truffle | 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 pint cream
- 1 tablespoon butter
- 1 tablespoon butter in a saucepan
- 1 pint fresh
- 2 teaspoon celery salt
- 1 teaspoon of lemon juice
- 3 slices onion
- 2 teaspoons cornstarch
- 1 pint boiling milk
- 1 tablespoon cider vinegar
- 1 tablespoon chopped gher- 3/2 saltspoon pepper
- 2 cloves
- 1 carrot
- 1 pimento
- 1 large truffle
- 1 onion
- 1 chopped red pimento
- 1 saltspoon white pepper
- 2 eggs beaten
- 2 eggs
- 1 saltspoon salt
- 3/2 saltspoon pepper
- salt
- cayenne
- pepper
- white pepper
- parsley
- lemon juice
- vinegar
- mustard
Directions
Mrs. Joseph W. Doron.
i chicken, white meat. I onion.
y2 lb. fresh mushrooms. 2 cloves.
1 pint cream. 1 carrot.
1 tablespoon butter. Branch of celery.
1 pimento. 1 large truffle.
Have a nice size chicken. Put in pot with 1 onion, 2 cloves, 1 carrot, a branch of celery, salt, cold water to cover it; let boil till tender. Use broth for soup.
Separate the skin and bones from meat. Cut in pieces. Wash and peel ]A pound fresh mushrooms (canned will do) ; slice them ; put 1 tablespoon butter in a saucepan ; add the sliced mushrooms ; let smother on fire for 5 minutes ; add 1 chopped red pimento (canned) ; add 1 pint fresh, thick cream ; also the pieces of chicken, 1 large truffle, sliced thin. Serve with toast.
You will remember the breast of chicken is used. If whole is used, increase other things in proportion.
CHICKEN CROQUETTES No. 1.
Miss Irene Hanley.
Take )/> lb. of chicken, chopped very fine ; season with J/£ teaspoon of salt, x/2 teaspoon celery salt, % saltspoon cayenne pepper, 1 saltspoon white pepper, a few drops of onion juice, i teaspoon chopped parsley, 1 teaspoon of lemon juice. Make some very thick cream sauce and pour over the meat. Lay on platter to cool ; then mold, dip in cracker crumbs and egg. Fry in deep fat.
CHICKEN CROQUETTES No. 2. Mrs. Frank Griner.
1 ! j cups cold chicken, minced. t tablespoon butter in milk.
3 slices onion, minced. 2 eggs beaten with
Salt and pepper. 2 teaspoons cornstarch, and 1 pint boiling milk. added to rest.
Entrees. 105
Cook all 10 minutes, stirring. When cold, if not stiff enough, add fine cracker crumbs, roll in balls, dip in egg and cracker crumbs, and fry in deep fat.
Serve with Tartare Sauce.
2 eggs (yolks only). 1 tablespoon cider vinegar.
% pint olive oil. y2 teaspoon mustard.
1 saltspoon salt. 1 tablespoon chopped gher-
3/2 saltspoon pepper. kins or capers.
Beat together lightly vinegar and eggs ; add drop by drop the oil (stir same way all the time) ; then add salt, pepper, and mustard; then the gherkins or capers.