Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
866
Calories
54g
Protein
24g
Fat
103g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Oyster | 6 medium (84g) | 81 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 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
- ¼ cup butter
- ¼ cup flour
- ½ teaspoon salt
- ⅛ teaspoon pepper
- 2 cups cream
- 2 cups cold cooked chicken, cut in dice
- 1 pint oysters, cleaned and rained
- ⅓ cup finely chopped celery
Directions
1
Make a sauce of first five ingredients, add chicken dice and oysters; cook until oysters are plump. Serve sprinkled with celery.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg