Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Celery | 1 stalk (40g) | 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 cup chicken-stock
- one tablespoonful butter
- one-half teaspoonful salt
- one cup cold chicken
- one heaping tablespoonful flour
- one-half teaspoon- ful celery salt
- two inch pieces
Directions
One cup chicken-stock, one heaping tablespoonful flour, one tablespoonful butter, one-half teaspoonful salt, one-half teaspoon- ful celery salt, one cup cold chicken. Mix the flour smoothly in the hot butter, add the boiling stock gradually and when smooth, the seasoning, let simmer till quite thick. Pour half the sauce onto a small platter, and spread the chopped chicken evenly over the top. Then cover with the remainder of the sauce. Place on ice and when cold and hard cut into inch by two inch pieces. Dip them quickly into fritter batter and fry in deep, hot fat. Mrs. D. A. Lincoln.