Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Salt | 1 tsp (6g) | 0 |
| Liquor | 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
- two stalks
- two cups of the liquor gradually
- one tea- spoonful of salt
- one onion sliced thin in the frying pan
- two table- spoonfuls of flour
Directions
Cut the chicken in small pieces for serving, put in the pot with warm water enough to cover, one tea- spoonful of salt and two stalks or roots of celery. Cook slowly until tender; remove the chicken and strain the celery from the liquor. Fry out half a dozen slices of salt pork, and one onion sliced thin in the frying pan. Butter or chicken fat can he used in place of the pork. When the fat is hot put in the chicken and hrown on all sides. Arrange on the plat- ter. Remove the onion from the fat, add two table- spoonfuls of flour to it, and two cups of the liquor gradually. When smooth, add one-half can of peas or the same amount of mushrooms drained from the liquor, cook for five minutes, pour around the chicken and garnish with points of toasted bread or toasted crackers.