Photo: K8
Estimated Nutrition (whole recipe, rough)
1065
Calories
61g
Protein
31g
Fat
130g
Carbs
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cracker | 5 saltine crackers (15g) | 66 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- 4 cups White Stock III
- ½ teaspoon peppercorns
- 1 stalk celery
- 1 slice onion
- ½ tablespoon salt
- Yolks 3 “hard-boiled” eggs
- ⅓ cup cracker crumbs
- Breast meat from a boiled chicken
- 2 cups scalded milk
- ½ cup cold milk
- 3 tablespoons butter
- 3 tablespoons flour
Directions
1
Cook stock with seasonings twenty minutes. Rub yolks of eggs through sieve. Soak cracker crumbs in cold milk until soft; add to eggs. Chop meat and rub through sieve; add to egg and cracker mixture. Then pour milk on slowly, and add to strained stock; boil three minutes. Bind with butter and flour cooked together.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg