Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
57
Calories
1g
Protein
6g
Fat
2g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- half pint of rich cream which makes the gravy
- pepper
- salt
Directions
1
MRS. MORRIS HACKER, PHILADELPHIA, PA.
2
Quarter-pound of butter and small cup of stock in the bottom of the pan. Split the chickens down the back, season with pepper and salt, and dredge well with flour _all over_. Cover the pan closely, and baste every ten or fifteen minutes. When you put the chickens in the pan put the giblets under them, and allow fifteen minutes to a pound. When done take out the chickens, mash the giblets, and add half pint of rich cream which makes the gravy. The chickens should be put in the pan breast down.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg