Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
145
Calories
8g
Protein
10g
Fat
8g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cheese | 1 oz (28g) cheddar | 113 |
| Carrot | 1 medium (61g) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
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 piece of cheese cloth
- a slice of carrot
- one bay-leaf
- three cloves
- twelve peppercorns
Directions
1
To braise the chicken prepared as above, roll it lightly in a piece of cheese cloth, tying the ends well. Put in a saucepan the bones of the chicken, a slice of carrot and onion, a bouquet containing parsley, one bay-leaf, three cloves, twelve peppercorns, celery if convenient, and a knuckle of veal. Add enough water to cover the bed of vegetables and bones; lay in the chicken; cover the pot, and let it simmer for four hours.
By Mary Ronald ·
Recipe sourced from
gutenberg