Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
274
Calories
38g
Protein
9g
Fat
2g
Carbs
Counts 5 of 7 ingredients — the other 2 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 |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Veal | not in our table | 0 |
| Sauce | 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
- 1½ cups cold cooked chicken or veal, cut in dice
- 1 cup White Sauce I
- Yolks 2 “hard-boiled” eggs, finely chopped
- Whites 2 “hard-boiled” eggs, chopped
- 3 tablespoons Sherry wine
- ¼ teaspoon salt
- Few grains cayenne
Directions
1
Add to sauce, chicken, yolks and whites of eggs, salt, and cayenne; cook two minutes, and add wine.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg