Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Lard | 1 tbsp (12.8g) | 115 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
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
- a large spoonful of lard
- one fat chicken
- 1 heaping spoonful of flour
- 3 pts
- black pepper
Directions
MRS. LEWIS MINOR, NORFOLK, VA.
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
Take one fat chicken (an old one is best), cut it up in small pieces. Put into a pot a large spoonful of lard and 1 heaping spoonful of flour. Make this very brown. Then add the chicken and fry that brown. Then put on it 3 pts. of cold water and a little minced ham, and let boil slowly for 3 hours. About 1 hour before dinner add as much oyster liquor as will make it the quantity you want, some red and black pepper, and let it boil closely until about 15 minutes before dinner. Then add 150 oysters, let them merely curl up and become firm. Take from the fire and add just enough fillet to make it not quite as thick as mush. Return it to the fire and let it boil _not_ more than 5 minutes. Serve immediately, as it becomes thin from standing.