Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 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 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- one tablespoonful of this to one pint of the liquid
- one tablespoonful of worcestershire sauce
- one pint of the liquid
- one chicken
- one quart
- one hard boiled egg
- one cold chicken
- one sweetbread
- one cup- ful cream sauce
- two eggs
- salt
- pepper
Directions
with chicken and dressing, and then add beaten whites very lightly, and put on in timbal shells to steam. Serve with cream dressing.
To Make Fish Timbals. — Use fish instead of chicken and serve with tomato sauce. To make this sauce take piece of butter size of an egg; put on fire in skillet with a half of an onion chopped fine ; let brown and then pour a can of tomatoes in and let simmer. Add chopped olives and season very highly. — Mrs. C. N. Harris.
Jellied Chicken. — Boil a fowl or large roasting chicken until tender, putting it over in cold water and letting it cook very slowly. Eemove the skin, and cut the meat into neat pieces of nearly uniform size. Strain and clear the liquor in which the chicken was boiled, season it well, and add to it gelatine in the proportion of one tablespoonful of this to one pint of the liquid. The gelatine must first be soaked in cold water. Put a layer of chicken into the mold, arranging between the pieces of chicken slices of hard boiled egg, stoned olives and capers. Pour a little of the partially formed jelly you have made from the liquor over this, put in another layer of chicken, more jelly, and continue until the mold is filled. Set on ice until cold and hard, then turn out on a flat dish. — Cooking Club.
Jellied Chicken. — Boil until tender in enough water to cover one chicken. Eemove when done and let water boil down to one quart. Cut the meat into small pieces. To the water add three-fourths of a box of gelatine soaked in a little cold water, one tablespoonful of Worcestershire sauce and salt and pepper to taste. Slice one hard boiled egg, add to the chicken and pour over the strained liquor. Mix well and put into a square mold. Set in a cool place to harden. — Miss Flournoy.
Chicken Terrapin. — One cold chicken, one sweetbread, one cup- ful cream sauce, two eggs, wine glass of sherry. Chop chicken and sweetbread moderately fine, season with salt and pepper to