Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
706
Calories
21g
Protein
21g
Fat
107g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
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 tablespoon butter in spider
- 1 tablespoon flour
- 1 cup rich milk
Directions
1
Wipe and cut. chicken at joints as you would for fry- ing. Cover with boiling water, cook until tender and reduce water to a pint. Remove chicken, drain, dredge with flour, salt and pepper and brown in hot butter or pork strips. Put chicken on toast and serve with sauce made of the drip- pings and cream, season. Melt 1 tablespoon butter in spider and add 1 tablespoon flour. When well blended add 1 cup rich milk and chicken liquor. Season and pour over chicken on platter. Garnish with parsley.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive