Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| 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 teaspoon of finely chopped parsley
- a tablespoon of flour
- 2 raw eggs
- parsley
- salt
- pepper
Directions
MRS. JAMES B. MEEKS, PHILADELPHIA, PA.
_Contributed by Miss Josephine Barry Meeks, Orange, N. J._
Boil a medium-sized chicken in as little water as possible until it is tender, remove and reduce the broth (by boiling) down to a teacupful, which will be a jelly when cold. Chop the meat as fine as possible, removing the skin. Chop half a small onion fine and fry it with 2 oz. of butter, add a tablespoon of flour, stir half a minute, add the meat and broth, half teaspoon of finely chopped parsley, half a sweetbread, or as much calves’ brains (previously boiled tender), salt, pepper, little sweet marjoram. Stir 2 minutes, take from the fire, add the yolks of 2 raw eggs, mix well until it is a gelatinous mass. Spread on a dish, and when entirely cold mould it into forms. Dip into egg and bread crumbs and fry in boiling lard. Care should be taken to prevent them from falling to pieces when frying.