Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
240
Calories
34g
Protein
4g
Fat
18g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- half pound chicken chopped very fine
- 1/2 teaspoonful salt
- 1/2 teaspoonful celery salt
- 1/4 saltspoonful of cayenne
- 1 teaspoon chopped parsley
- 1 teaspoon onion juice
- 1 teaspoon lemon juice
- 1/4 saltspoon black pepper
- one small chicken makes 1/2 lb
- 2 doz
- salt
- cayenne
- black pepper
- parsley
- lemon juice
Directions
1
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
2
Half pound chicken chopped very fine and seasoned with ½ teaspoonful salt, ½ teaspoonful celery salt, ¼ saltspoonful of cayenne, ¼ saltspoon black pepper, 1 teaspoon chopped parsley, 1 teaspoon onion juice (if you like it), 1 teaspoon lemon juice. One small chicken makes ½ lb., and this quantity makes 2 doz. croquettes.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg