Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- one quart cream
- one-half cup butter
- two chickens
- two sweetbreads
- two cans mush- rooms
- one scant teacup flour
- salt
- pepper
- parsley
Directions
Two chickens (good size), two sweetbreads, two cans mush- rooms, one quart cream or half milk, one scant teacup flour, one-half cup butter. Put cream on stove. When hot stir in flour moistened with a little milk and butter. Salt, pepper and parsley to taste. Let cool before using. Cook chickens and s\veetbreads and pick up as for salad. Put a few grated bread crumbs in bottom of baking dish then add layer of each in- gredient, alternating the chicken, sweetbreads, mushrooms and dressing until all have been used. Finish with dressing and sprinkle crumbs on top. Bake twenty minutes or until a golden brown. — Mrs. R. W. Bryden, Los Angeles, Calif.