Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
961
Calories
59g
Protein
30g
Fat
111g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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 cup chicken stock
- one cup milk
- one teaspoon salt
- one chicken cut in pieces
- four level teaspoons butter
- four level tablespoons flour
- one level tablespoon lemon juice
- two eggs
Directions
1
Meat from one chicken cut in pieces, one cup chicken stock, one cup milk, four level teaspoons butter, four level tablespoons flour, one level tablespoon lemon juice, yolks two eggs, speck of paprika and one teaspoon salt. Make sauce, add seasoning and eggs, cook a moment and pour over chicken. Mrs. J. H. Burdett.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive