Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
382
Calories
32g
Protein
21g
Fat
16g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
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
- 2 tablespoonfuls sugar 3 tablespoonfuls melted butter cook as a custard
- 3 tablespoonfuls melted butter cook as a custard
- two bunches of celery
- 1 tablespoonful mustard 1 teaspoonful pepper 2 tablespoonfuls sugar 3 tablespo
- 1 teaspoonful pepper 2 tablespoonfuls sugar 3 tablespoonfuls melted butter c
- one tea- cupful of whipped cream
- one chicken cut fine
- mustard
- pepper
Directions
1
1 tablespoonful mustard 1 teaspoonful pepper
2
2 tablespoonfuls sugar 3 tablespoonfuls melted
3
butter Cook as a custard and when cold add one tea- cupful of whipped cream. To the above, stir in the meat of one chicken cut fine with a knife. Do not chop it, as chopping makes it salvy. Also cut up two bunches of celery. Mrs. C. Hartwell.
By Johnson, Vt. Congregational church. [from old catalog] ·
Recipe sourced from
internet_archive