Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Mace | not in our table | 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
- a tablespoonful of good butter into the yolks of two hard boiled eggs
- a wineglass of sherry
- 1 chicken
- two hard boiled eggs
- allspice
- cloves
- mace
- salt
- pepper
Directions
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
Stew 1 chicken, cut it into small pieces, add a little ground allspice, cloves and mace, salt and pepper. Work a tablespoonful of good butter into the yolks of two hard boiled eggs. Add all the above ingredients to the chicken, and let them cook for ten minutes. When ready to serve in a tureen add a wineglass of sherry.