Estimated Nutrition (whole recipe, rough)
Counts 14 of 16 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Sage | 1 tsp ground (0.7g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Chestnut | 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
- two slices of raw ham
- 1 cup rice
- 1 pint hot water
- half cup butter
- 2 tablespoons chopped celery
- one cupful of sweet milk
- a cup of raisins
- 37 chicken jambalya
- 1 chicken
- one onion
- one egg to hold in shape
- half done
- 38 chestnut balls nice to serve
- one table- spoon of butter
- salt
- pepper
- parsley
- thyme
- sage
Directions
Use back, neck and giblets for pie. (It would be better to use all parts of chicken.) Cover with boiling water and stew until tender, add salt. Make rich baking powder pas- try. Line pan bottom and sides, cut slashes across bot- tom. Put pieces of chicken in with butter, a bit of grated onion helps the flavor. Add the liquid, cover top with thin pastry. Cut several slashes in top also, to let juice escape. Brush top with butter, bake a nice brown and serve in bak- ing dish.
CHICKEN JAMBALYA. Cut into pieces 1 chicken and two slices of raw ham. Fry the whole in hot fat and set aside. In same fat fry one onion and tomato, when nearly done, add 1 cup rice, chicken and ham and let fry together, stirring constantly, add enough water to cover whole, let boil slowly until done. Season with pepper, bay leaves, chopped parsley and thyme. When cooked, let dry a little and serve hot.
ROAST TURKEY NO. 1.
Use young fowl, when dressed. Wash several times and dry with cloth. Rub well with salt and brush with butter. Turning breast down. Put turkey in roasting pan, add 1 pint hot water and put in range to cook from 1 to 3 hours. Size of fowl makes difference in time it takes to cook, allow from 20 to 25 minutes to the pound. Make stuffing of bread crumbs, season with a little butter or stock, pepper, salt, a little sage, onion, and one egg to hold in shape. Put some of this inside bird, make some of it into balls and lay them around in the pan.
Cook the neck and giblets until tender, in enough water to make sauce. Have a pair of sweetbreads ready cooked and one can button mushrooms, which have been sauted in butter. Add to giblets a delicious sauce to be passed after guests have been served to the turkey.
Make short baking powder pastry, cut in strips, bake and when turkey has been put on a pretty tray make fence rows around with pastry sticks and garnish with parsley.
ROAST TURKEY NO. 2. Select a fat, medium sized turkey. Put in a roasting pan and cook until half done. Then stuff the turkey with a dressing made of equal parts of toasted biscuits and rich egg bread moistened with the stock from turkey. Season dressing with half cup butter, pepper and salt to taste, 2 tablespoons chopped celery. After turkey is well stuffed, put in roasting pan and bake until tender, basting often with the gravy. To this dressing you would add cup of fresh oysters or a cup of raisins, whichever you prefer. To serve with the turkey coddled apples, stuffed with cran- berry jelly,
CHESTNUT BALLS NICE TO SERVE WITH ROAST
Boil, hull and blanch enough Spanish chestnuts to meas- ure a cupful when mashed smooth or run through the ricer. Put into double boiler one cupful of sweet milk, one table- spoon of butter and cup of finely ground bread crumbs. Sea- son with pepper and salt, using a little grated onion if de- sired. Stir until thick, remove from fire and add chest- nuts. When cool, form into balls. Dip in egg, then in bread crumbs, and fry in deep fat like croquettes. Keep warm and place on platter with fowls.