Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 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
- 1/2 tablespoon flour
- a gill of broth
- 1/2 onion
- 2 yolks of eggs
- salt
- pepper
- nutmeg
Directions
MRS. MORRIS R. STROUD, PHILADELPHIA, PA., 1875.
_Contributed by Mrs. Meredith Bailey, Philadelphia, Pa._
Half a good-sized chicken. Chop fine. Chop fine ½ onion, fry with 1 oz. butter, add ½ tablespoon flour, stir for half a minute, then add the chopped meat, a little over a gill of broth, salt, pepper, pinch of nutmeg. Stir for about 2 minutes, take from fire, mix 2 yolks of eggs with it, put back, stir for one minute, add chopped mushrooms, or truffles, or both together. Make bread crumbs of pastry crust, roll croquettes in shape, dip each one in beaten egg, roll in crumbs again, and fry.