Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
407
Calories
39g
Protein
21g
Fat
16g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 1½ tablespoons butter
- 1 teaspoon finely chopped onion
- 2 tablespoons corn-starch
- 1 cup chicken stock
- 1 teaspoon lemon juice
- ⅓ cup finely chopped celery
- ¼ teaspoon salt
- Few grains paprika
- 1 cup cold cooked chicken, cut in small cubes
- Yolk 1 egg
Directions
1
Cook butter and onion five minutes, add corn-starch and stock gradually. Add lemon juice, celery, salt, paprika, and chicken; when well heated, add yolk of egg slightly beaten, and cook one minute. Serve with buttered Graham toast.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg