Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Beef | 100g cooked | 250 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- one pint of thick sweet cream
- one pint finely chopped roast beef
- one pint dry bread crumbs
- one tablespoonful of onion
- two well-beaten eggs
- salt
- pepper
Directions
Cut up chicken ; put on to boil in a little water ; season with salt and pepper ; cook till tender, taking care it does not boil dry, when done, pour on one pint of thick sweet cream, place in a hot dish, and serve.
Mrs. F. M. Bitzzle.
FRITTADILLA.
One pint finely chopped roast beef, or scraps of cold meat of different kinds, one pint dry bread crumbs, one tablespoonful of onion, chopped fine ; soak bread crumbs in water, and squeeze dry in a cloth ; put a tablespoon- ful of butter in a spider ; melt it ; then put the onions in it two or three minutes ; then put in bread crumbs and meat. Heat all through, and mix all together, with two well-beaten eggs. Make into little cakes ; fry in butter till brown. Mrs. L. S. Searles,
Stillwater, Minn.