Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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
- 2 cups of milk
- 1 tablespoon butter
- 1 tablespoon flour
- 1 teaspoon salt
- 2 cups minced white meat of chicken
- 1 tablespoon chopped parsley
- 1 saltspoon pepper
- one-half teacup bread crumbs
- 3 eggs
- 3 eggs well beaten
- one large claret glass good sherry
- parsley
Directions
MISS SCHENCK, WASHINGTON (1880).
_Contributed by Miss Eliza Sinclair Lyon, Bryn Mawr, Pa._
Make a white sauce with 2 cups of milk, 1 tablespoon butter, 1 tablespoon flour, 1 teaspoon salt, 1 saltspoon pepper. When made, add one-half teacup bread crumbs. Cook for two minutes, then add 2 cups minced white meat of chicken, the yolk of 3 eggs, well beaten, the whites of 3 eggs well beaten or until stiff, 1 tablespoon chopped parsley and last of all add one large claret glass good sherry. Mix well and bake for 35 minutes in a buttered dish. Serve hot, and do not let it stand, else the souffle will fall.