Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Bell Pepper | 1 medium (119g) | 31 |
| Mushroom | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 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
- 8 pieces of toast boil the green pepper slowly
- a teaspoon of salt
- 1/4 c-sugar 1/4 c-water sifted powdered sugar 1/2 t-vanilla boil the sugar
- 1/4 c-water sifted powdered sugar 1/2 t-vanilla boil the sugar
- 1/2 t-vanilla boil the sugar
- eight people? i'm sure that you have
- eight portions
- 1-1/2 c-cold boiled chicken
- 1/2 t-salt 1/3 c-button mushrooms
- 1/3 c-button mushrooms
- 4 t-pimento
- 2 t-green pepper
- 5 t-butter
- 6 t-flour 1-1/2 t-salt 1/2 t-paprika 2 c-milk 2 egg-yolks 8 pieces of toast bo
- 1-1/2 t-salt 1/2 t-paprika 2 c-milk 2 egg-yolks 8 pieces of toast boil the gre
- 1/2 t-paprika 2 c-milk 2 egg-yolks 8 pieces of toast boil the green pepper slo
- 2 c-milk 2 egg-yolks 8 pieces of toast boil the green pepper slowly
- 2 egg-yolks 8 pieces of toast boil the green pepper slowly
- 1-1/4 c-sugar 1/3 c-butter 2 c-flour 4 t-baking powder 1/8 t-salt 2/3 c-milk 1 t
- 1/3 c-butter 2 c-flour 4 t-baking powder 1/8 t-salt 2/3 c-milk 1 t-vanilla 1/2 t
- 2 c-flour 4 t-baking powder 1/8 t-salt 2/3 c-milk 1 t-vanilla 1/2 t-lemon extrac
- 4 t-baking powder 1/8 t-salt 2/3 c-milk 1 t-vanilla 1/2 t-lemon extract 2 egg-wh
- 1/8 t-salt 2/3 c-milk 1 t-vanilla 1/2 t-lemon extract 2 egg-whites cream the b
- 2/3 c-milk 1 t-vanilla 1/2 t-lemon extract 2 egg-whites cream the butter
- 1 t-vanilla 1/2 t-lemon extract 2 egg-whites cream the butter
- 1/2 t-lemon extract 2 egg-whites cream the butter
- 2 egg-whites cream the butter
- salt
- paprika
Directions
1/4 C-sugar 1/4 C-water Sifted powdered sugar 1/2 t-vanilla
Boil the sugar and the water five minutes without stirring. Remove from the fire. Add the flavoring, and sufficient sifted powdered sugar to spread evenly on the cake.
CHAPTER CXXVI
A SUNDAY NIGHT TEA
"STIR this chicken a la king a moment for me, will you, Ruth?" said Bettina. "I'll warm the plates in the oven."
"What is that brown paper for?"
"To put under the dishes I'm warming. It breaks the heat and prevents cracking. There, that cream sauce has cooked enough now. I'll take it and beat it for a minute. See? There, now it's ready for the egg and the chicken mixture."
"Shall I stir it now? Don't you put it back over the fire?"
"Just for a minute. You see, if any custard or egg sauce is allowed to cook more than a minute after the egg has been added, it will curdle."
"Oh, is it done now? Let me toast the bread for it, will you, Bettina? I like to make cunning little light brown triangles."
"I hope I have made enough of this chicken a la king."
"For eight people? I'm sure that you have, Bettina. Even for people with as good appetites as Fred and I have! Are you ready to serve it now?"
That Sunday evening Bettina served:
Chicken a la King Toast Cakes with Bettina Icing Coffee
BETTINA'S RECIPES
(All measurements are level)
Chicken a la King= (Eight portions)
1-1/2 C-cold boiled chicken, cut in 2/3-inch cubes 1/2 t-salt 1/3 C-button mushrooms, cut in fourths 4 T-pimento, cut in half-inch lengths 2 T-green pepper, cut fine 5 T-butter or chicken fat 6 T-flour 1-1/2 t-salt 1/2 t-paprika 2 C-milk 2 egg-yolks 8 pieces of toast
Boil the green pepper slowly for five minutes. Drain off the water. Melt the butter, add the flour, salt and paprika, mix thoroughly, and add the milk, stirring constantly. Cook three minutes or until quite thick. Remove from the fire, beat one minute, reheat, add the egg-yolk, mix thoroughly, and add the chicken mixture. Heat again. Serve immediately by pouring over slices of toast.
To prepare the chicken mixture, thoroughly mix the chicken, half a teaspoon of salt, the mushrooms, the cooked green pepper and the pimento.
Small Cakes= (Fourteen cakes)
1-1/4 C-sugar 1/3 C-butter 2 C-flour 4 t-baking powder 1/8 t-salt 2/3 C-milk 1 t-vanilla 1/2 t-lemon extract 2 egg-whites
Cream the butter, add the sugar slowly and continue creaming. Mix and sift the flour, baking powder and salt and add these and the milk, vanilla and lemon extracts to the butter and sugar. Mix well and beat two minutes. Beat the egg-whites till very stiff and fold these very carefully into the cake mixture. When thoroughly mixed, fill the cake pans (which have been prepared with waxed paper) two-thirds of an inch deep with the mixture.
Bake twenty-five minutes in a moderate oven, allow to stand five minutes, then slip a knife around the edges and remove the cake carefully from the pan. Turn over, remove the paper and allow the cake to cool. Ice on the bottom side. When ready for serving, cut in two-inch squares.