Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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 pint bread crumbs cut the meat of the chicken fine
- 1 chicken weighing 2
- 3 teaspoonfuls butter pounds 1 cup cream 1 heaping tablespoonful a speck of bl
- 1 cup cream 1 heaping tablespoonful a speck of black pepper flour a httle sa
- 1 heaping tablespoonful a speck of black pepper flour a httle salt 2 eggs 1
- 2 eggs 1 pint bread crumbs cut the meat of the chicken fine
- black pepper
- salt
- pepper
Directions
1 chicken weighing 2 or 3 3 teaspoonfuls butter pounds 1 cup cream
1 heaping tablespoonful A speck of black pepper
flour A Httle salt
2 eggs 1 pint bread crumbs
Cut the meat of the chicken fine and season with the salt and pepper. Put the butter on to heat, add the flour and cream, and 1 w^ell beaten egg; season more if needed ; boil up once and add the chicken, then remove from the fire and add the juice of a large lemon. Butter a platter and spread the mixture on about an inch thick. Smooth off with a knife and put away to cool. When cold cut in oval shapes, carefully roll in egg and breadcrumbs, and fry brown in hot lard. Mrs. George Ranney.