Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 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 teaspoon of soda instead of baking powder
- 1 teaspoon salt
- 2 medium sized chickens
- 1 chicken
- 1 carrot
- 1 small onion
- 1 saltspoon of pepper
- pepper
- salt
Directions
Boil 2 medium sized chickens; season well with butter, pepper and salt; cut in small pieces and place in a four-quart pan; then add 1 qt. sweet cream ; cover with a crust made the same as for baking powder biscuit, only mixed with cream, instead of milk; if sour cream is taken use 1 teaspoon of soda instead of baking powder; salt crust a little; bake % of an hour. Mrs. F. H. Rockwell.
54 THE WARREN COOK BOOK
CHICKEN en CASSEROLE.
1 chicken, 1 carrot, 1 qt. boiling water or stock, 1 teaspoon salt, 1 small onion, 1 saltspoon of pepper; cut vegetables and place in casserole with chicken on top ; add water or stock and bake un- covered in a hot oven for I/2 hour; when chicken is nicely browned, add salt; cover the dish and bake slowly for one hour longer.
Rabbits, hares and all so-called inferior pieces of meat, may be cooked en casserole the same as chicken.