Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Lard | 1 tbsp (12.8g) | 115 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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 milk
- four ounces of flour
- two ounces of lard
- 42 home recipe book chicken
- mace
- salt
- pepper
Directions
2 oz. finely minced chicken. 1 pint milk or stock.
1 oz. butter. broken egg and pastry.
1 oz. flour.
Blend butter and flour in saucepan ; add milk slowly ; let mixture boil up ; add it to chicken to form a stiff paste ; pinch of mace ; A teaspoonful salt ; £ spoon of pepper ; let it cool ; roll pastry very thin ; cut as many rounds as possible ; brush ^ round each, and on each put a good teaspoonful of the chicken mixture ; double-paste over and pinch in egg and bread-crumbs. Fry till light brown.
IRISH-MADE CUTLERY
HOME RECIPE BOOK
CHICKEN or VEAL AND HAM CROQUETTES.
Mince very fine some cold fowl, chicken, or veal, a little suet, and leap ham ; season with the grating of half a lemon, pepper, and salt, and moisten with white stock. Make a paste of the following : Four ounces of flour, two ounces of lard and butter, a little salt, moisten with an egg, and a little water to the proper stiffness ; roll it out twice, cut it with a round tin cutter four inches wide, brush round the edge with beaten egg ; put a little of the mince in the centre of each ; turn them ov«r and bring the edges together ; press it down to make it stick, brush with egg, and strew over either some vermicelli boiled and dried, or grated egg. Fry in boiling fat to a nice light brown ; lay on a sieve before the fire to drain ; keep them hot ; dish on an napkin and garnish with parsley.
Mrs. Gardiner.