Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
45
Calories
1g
Protein
0g
Fat
10g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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 bunch of parsley
- 1 small onion minced
Directions
1
MRS. CELESTIN VILLENEUVE, NEW ORLEANS.
2
_Contributed by Miss Charlotte Mitchell, New Orleans._
3
Fry chicken lightly in the usual way. Dredge flour into the gravy and brown. Add 1 pt. boiling water, 1 qt. tomatoes peeled and sliced, 1 small onion minced, a bunch of parsley. Stew slowly 1½ hours. Serve with rice. If preferred, rice may be added and cooked with the stew. The latter must be very moist.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg