Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- three slices of fat salt pork
- one cup of water
- two ounces of butter
- one teaspoonful of salt
- one cup good cream
- salt
- pepper
Directions
Divide the chicken into pieces at the joints, boil until part done, or about twenty minutes, then take it out, fry two or three slices of fat salt pork and put in the bottom, then place the chicken on with one cup of water, two ounces of butter, one teaspoonful of salt, pepper to taste and cover the top with alight crust, the same as for biscuit. Bake in an oven that is hotter at the top than at the bottom, and when well risen and brown cover with a paper or the crust will burn before the pie is baked through. Remove fat from the water in which the chicken was boiled, thicken with a little flour, season to taste, add one cup good cream and when the pie is done pour this gravy through the holes of the crust. S.