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 |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- a small handful of flour
- a gill of water
- half done
- parsley
- thyme
- pepper
- salt
Directions
Industrious and intelligent boys who live in the country, are mostly well up in the cunning art of catching small birds at odd times during the winter months. So, my young friends, when you have been so fortunate as to succeed in making a good catch of a couple of dozen of birds, you must first pluck them free from feathers, cut off their heads and claws, and pick out their gizzards from their sides with the point of a small knife, and then hand the birds over to your mother, who, by following these instructions, will prepare a famous pudding for your dinner or supper. First, fry the birds whole with a little butter, shalot, parsley, thyme, and winter savory, all chopped small, pepper and salt to season; and when the birds are half done, shake in a small handful of flour, add rather better than a gill of water, stir the whole on the fire while boiling for ten minutes, and when the stew of birds is nearly cold, pour it all into a good-sized pudding basin, which has been ready-lined with either a suet and flour crust, or else a dripping-crust, cover the pudding in with a piece of the paste, and either bake or boil it for about an hour and-a-half.