Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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
- four quart basin
- a spoonful of flour
- a piece of dough one-half inch thick
- one large
- one-half inch thick
- salt
- pepper
Directions
Cut up and boil till tender one large or two small one year old chickens with plenty of broth to cover it when done. Make a rich baking-powder biscuit dough, roll thin, line the sides of a deep four quart basin with the dough. Lay in the pieces of chicken, sprinkle with salt, pepper, and lumps of butter and drop in little pieces of the dough. Thicken the broth with a spoonful of flour, and turn in enough of this gravy to cover the chicken. Roll a piece of dough one-half inch thick and cover the pie, being careful to cut little holes in the cover for steam to escape. Be careful to wet the edge so the cover will stick, and bake one-half hour. — Mrs. H. F. Adams, Williams, Ariz.