Estimated Nutrition (whole recipe, rough)
What these numbers assume — 14 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Madeira Wine | 2 tbsp cooking wine (30ml) | 25 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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 tablespoonfuls melted butter
- six ounces of butter
- one-quarter pound of butter
- quarter pint of sw^eet cream
- three tablespoonfuls of flour
- half gill of madeira wine
- a cupful of rice
- a quart of milk
- a piece of butter
- a saltspoonful of grated nutmeg
- a gill of sweet cream
- three quarters of an hour
- 35 quarter as much cracker crumbs
- two chickens
- two even table- spoonfuls of flour
- one large chicken
- one dozen mushrooms chopped fine
- salt
- pepper
- nutmeg
- parsley
- lemon juice
Directions
Wash a cupful of rice, put it in a pudding dish that will hold a quart of milk or more, add a little salt and a piece of butter, put in the oven and bake until the milk is all absorbed into the rice (about three quarters of an hour). Do not let it cook dr3\ You can eat cream and sugar on it, or serve as a vegetable with meats. Mrs. G. G. Ginty.
CHICKEN CEOQUETTES— No. 1.
The meat of a well boiled chicken, chopped fine and seasoned witii pepper and salt, mix with it a
THE GOOD CHEER COOK BOOK. 35
quarter as much cracker crumbs, make into balls with two tablespoonfuls melted butter and a little of the broth, roll in cracker crumbs, and then in beaten ^g'g^ then in cracker crumbs again ; fry in hot lard like fried cakes. Mrs. E. M. Miles.
CHICKEN CROQUETTES— No. 2.
Chop very fine the meat of two chickens, season with pepper, salt and one-half of a saltspoonful of grated nutmeg, a tablespoon ful of parsley, melt in a stew-pan six ounces of butter, cook half an onion in it a short time, take out the onion, add two even table- spoonfuls of flour and a pint of the broth the chicken was boiled in, add a gill of sweet cream, let it boil up, add the chicken, stir well, put away in a dish to cool. Form into oval balls, roll in beaten yolks of eggs and cracker dust; fry in hot lard. Do not think it too thin when put away to cool, as cooling hardens them, and they can be easily moulded. They are not nice if too stiff. Veal can be used instead of chicken ; about a cjuart of chopped veal would be equal to the chicken.
Mrs. Wm. O'Neill.
CHICKEN CROQUETTES— No. 3.
One large chicken, one-quarter pound of butter, one- quarter pint of sw^eet cream, three tablespoonfuls of flour; salt, pepper, the juice of a lemon, and one dozen mushrooms chopped fine ; cut your chicken like dice ; melt the butter, put in flour, add the cream, boil for a few minutes, and if too thick add a little broth to thin it, put in chicken, mushrooms and lemon juice, one- half gill of Madeira wine, and spread on platter to cool ;
36 THE GOOD CHliKR COOK BOOK.
when cold, cut in small pieces, roll in egg and bread crumbs and fry in hot lard.
Mrs. a. J. McGiLVKAY.