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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Sauce | 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
- 1 teaspoon worcester sauce
- 1 teaspoon flour
- 4 teaspoon made mustard
- 4 teaspoon sugar
- 4 teaspoon salt
- 2 young chickens
- 44 home recipe book
Directions
1 or 2 young chickens.
1 pint milk.
1 teaspoon Worcester sauce. 1 teaspoon flour.
4 teaspoon made mustard.
4 teaspoon sugar.
4 teaspoon salt.
Cut into joints and skin the chickens ; roll each piece in flour, and fry in a hot pan with dripping or butter for three- quarters of an hour. Mix the ingredients for the sauce ; pour over the chicken, having drained off all fat, and bring it to the boil ; cover the pan, and let it simmer for thirty minutes. A. E. Ross.
Use only Paterson’s Irish Matches
HOME RECIPE BOOK