Estimated Nutrition (whole recipe, rough)
Counts 11 of 15 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Fig | 1 medium (50g) | 37 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pie | not in our table | 0 |
| Squab | not in our table | 0 |
| Pudding | not in our table | 0 |
| Water | 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 of thick whipped cream to the gelatine mixture
- 2 cups sugar
- 2 cups bread crumbs
- 1 cup milk
- 2 teaspoons baking powder
- a piece of hutter
- a tablespoon of chili powder
- a piece of butter the size of an egg
- 91 chicken pot pie -- southern style
- 3 hard boiled eggs
- three squabs
- half done put in pot
- 1 raw egg
- 4 per cent
- 92 one thousand favorite recipes puddings puddings are of three kinds -- b
- three kinds -- boiled
- 1 good size tablespoon of gelatine in a little cold water until soft
- 24 figs chopped fine
- 4 eggs
- butter the size of an egg and let brown
- salt
- pepper
Directions
rCHLOKEN^ND OTHER POULTRY 91
Chicken Pot Pie — Southern Style. Clean, singe and draw a fat hen or large chicken. Cut in pieces as for fricassee, put on with water to cover it, season with salt and pepper, and if not very fat a piece of hutter. Let cook until tender and thicken with flour. Make a rich pastry as for pies, line a pudding pan with some of the dough, put in all of the cooked chicken, 3 hard boiled eggs, cut in slices some small pieces of butter, a little more salt and pepper. Pour in some of the gravy in which the chicken was cooked. Put a crust of the pastry on top, stick with a fork, make a hole in the center of the top crust and from time to time add more of the gravy if any was left out. MRS. S. A. ROSENFELD.
Chicken Tamales.
Cut up a fat chicken in small pieces. Add salt and pepper, add water enough to cover, add a can of tomatoes. When chicken is tender pickto small pieces, add corn meal to the stock to thicken, and a tablespoon of chili powder, and olives. To fill in corn husks: Soak the husks in lukewarm water, cut off the round and pointed ends with a scissors. Cook some corn meal mush and spread on the husks, and put your tamales on this, about a tablespoonful or more, and roll up. Tie both ends and steam for % hour, or until good and hot. You can add some lard or butter to the corn meal. You can also use the stock from the chicken to boil the corn meal in.
MRS. EMILY FRANK.
Squab Casserole. Portion for three squabs. Season squabs well, put in covered pot with a piece of butter the size of an egg and let brown. When browned, add enough soup broth to make a good dish of gravy. Mix and use liberally of all seasonable vegetables, cut with vegetable cut- ter, so that they will be -uniform. Boil all together; when half done put in pot with squabs. Cut potatoes with vegetable cutter and brown in fat, when cooked add to squabs. When finished put all in casserole dish and add to top % can asparagus tips. Dressing for squabs. Take small portion of soaked bread and cook in hot fat with the liver and heart of squabs chopped fine. When cooked beat well and add 1 raw egg and fill squabs with this mixture.
MRS. LOUIS RUBENSTEIN.
If you want to earn 4 per cent, on your money, deposit it -with the People's Savings Bank.
ONE THOUSAND FAVORITE RECIPES
Puddings are of three kinds — boiled, steamed and baked. To steam a pudding, put it into a buttered tin or granite dish, tie a cloth over the top, first dredging it with flour, and set into a steamer. Cover the steamer closely, allowing a little longer than you would for boiling. Boiling requires nearly twice the time necessary for baking.
Puddings should be turned out carefully.
Puddings that are to be boiled should be put into plenty of boiling water and kept at a steady boil. A boiled pudding should be turned over once or twice, so that it will not stick to the bottom of the kettle. On removing a pudding tied in a cloth, plunge it quickly into a basin of cold water. If there is much bread in the pudding tie it rather loosely to allow for the swelling, but tie a batter pudding tightly. Use a small quantity of salt in all puddings. In baked puddings the cus- tard separates into curds and whey if the oven is too hot. When a cloth is used for boiled puddings it must be dipped in hot water, wrung dry and well coated on the inside with flour before the pudding is enveloped in it. In making puddings always beat the eggs separately, adding the whites last. If boiled milk is used let it cool before adding the eggs. When fruit is added, stir in last. Serve boiled pud- dings immediately after taking from bag. Pudding cloths should never be washed with soap. Bake custards, in cups set in a pan of hot water.
Maple Charlotte Russe. Take 1 good size tablespoon of gelatine in a little cold water until soft, add % cup of hot maple syrup and stir until dissolved and cooled. Before it begins to thicken add 1 pint of thick whipped cream to the gelatine mixture, folding it in carefully to keep from lumping; then turn into cups or molds. MRS. E. ROSENBERG.
Fig Pudding. 24 figs chopped fine, 2 cups sugar, 2 cups bread crumbs, iy2 cups suet chopped fine, 1 cup milk, 4 eggs, 2 teaspoons baking powder, a little salt. Boil 3 to 4 hours. Serve hot, milk (whipped cream favored with cherry brandy) or with a brandy sauce.
MAUDE T. CARO, San Francisco.
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