Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Rice | 1 cup cooked (158g) white | 206 |
| Barley | 1 cup cooked (157g) | 193 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1 whole tender chicken , cleaned
- 3 quarts water
- 2 tbsp rice or pearl barley
- Salt to taste
- Fresh parsley
- Clarified butter , melted
Directions
Cut the chicken into quarters, and place in a large pot with the water, rice, and salt.
Bring pot to a slow boil , removing any scum that rises to the surface. Cook until the chicken is thoroughly done.
Remove the chicken and place in a serving dish. Garnish with parsley.
Strain the broth.
Serve the chicken with clarified butter and the hot broth on the side.
The information in this module was taken from the public domain 1881 Household Cyclopedia and modernized by Wikibooks editors.