Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- quarter pound of butter
- a pint of cream
- salt
- mace
Directions
_Contributed by Mr. and Mrs. John Cadwalader, Philadelphia, Pa._
Cut a couple of chickens into pieces, skin and clean them perfectly, and lay in cold water to draw out the blood. Afterwards dry them in a clean cloth. Put in a stewpan with a sufficient quantity of milk and water mixed in equal proportions, put in the pieces of chicken, and stew them over a gentle fire until they are thoroughly tender. Set on another stewpan over the fire, pour into it half a pint of cream, quarter pound of butter, mix carefully together, and when that is perfectly done take the pieces of chicken out of the other stewpan, with a silver fork or silver tongs, and put them into this butter and cream. Add a little salt and mace, beat to a powder, and a couple of spoonfuls of pickled mushrooms, or some of the pickle without them. The greatest care to be taken is that the cream and butter mix well together, for if otherwise, it will be greasy. The right method is to keep stirring all the while the butter is melting.