Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
171
Calories
31g
Protein
4g
Fat
2g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| 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
- two chickens until dropping to pieces
- salt
- pepper
Directions
1
Boil two chickens until dropping to pieces, remove skin and bones, season with salt and pepper, add the liquor boiled down to a teacup or less. Put into a deep tin or mold, pressing well down. Let get perfectly cold and slice. Packing into baking powder cans makes pretty round slices. If a knuckle of veal is boiled with the chicken it will be solid and slice well. — Mrs. J. L. Richmond, Chicago, Ills.
Recipe sourced from
internet_archive