Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
462
Calories
13g
Protein
1g
Fat
97g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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
- a tablespoonful of flour
- salt
- pepper
- parsley
Directions
1
Cut up and wash the chicken, wipe dry, roll in tiour, sprinkle with salt and pepper, and fry in boiling lard. Take up, lay in a hot dish near the fire. Pour into the gravy a teacup of milk, stir and add a tablespoonful of flour; season with minced parsley, salt and pepper. Let boil up once, and pour in a gravy dish. Garnish the chicken with curled parlsey.
By Shutt, William E., Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive