Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 cup barly
- 1 tablespoon vinegar
- a small piece of fat brisket
- a pint of boiling water
- a quart of potatoes
- 51 memorandum brown chicken fricassee
- salt
- vinegar
- parsley
Directions
1 cup barly; 1 tablespoon vinegar; J4 lb. prunes; Salt.
Place a small piece of fat brisket with sufficient water to cover, and boil. Skim and add barley and cook until barley is partly tender, then add the prunes and boil again, slowly for
2 hours, adding some salt and the vinegar, but use care in stirring, so the prunes may remain whole. This dish makes a nice accompaniment to a pot roast. An old German dish.
^-Mrs. Ph. Silverman.
MEMORANDUM
MEMORANDUM
BROWN CHICKEN FRICASSEE. Cut up chicken in usual way and fry until tender and brown. Dredge a little flour into the grayy and brown. Add a pint of boiling water, a small onion (minced), a quart of potatoes and small bunch of parsley. Simmer gently until ten- der, and serve with rice. The rice may be cooked with the stew.
— Carrie B. Goodrich.