Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 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 |
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
- three cups of flour
- three tablespoonfuls of melted butter
- two tablespoonfuls of baking powder
- a small piece of butter
- a quart of milk
- 31 chicken in layers
- four well beaten eggs
Directions
MRS. J. P. FOSTER.
Clean and cut the chickens in pieces ready to serve. Boil them in water barely to cover them till cooked nearly enough for the table; skim the water carefully. Some remove the skin if it is very thick. Line a deep dish with a thick paste made like soda or baking powder biscuit, only a little richer; place the pieces of
POULTRY. 31
chicken in layers; such as have bones in them should be laid from the center to the edge, to make carving more easy. Put in the hearts and livers, sprinkle each layer with flour, salt and pepper, lay over it a thin slice of salt pork, or a small piece of butter, put- ting rather more seasoning on the top layer, and pour over all as much of the liquor in which the chickens were boiled as the dish will hold without danger of boiling over. Roll the upper crust twice as thick as for fruit pies, make ai] incision for the steam to pass out, and lay it over the dish, first wetting the under crust with water, so the edge will be closed tightly. Bake in a quick oven till done.
CHICKEN PUDDING. Cut up as for fricassee, and stew slowly in a little water; season well with salt, pepper and butter, unless there is salt pork with it; in about an hour take out the chickens to cool; save the water in which they Avere stewed, for gravy. Take three cups of flour, a little salt, three tablespoonfuls of melted butter, four well beaten eggs and a quart of milk; mix together with two tablespoonfuls of baking powder; put a layer of chicken in the bottom of a baking dish and pour over enough batter to cover the meat, alternate the layers of chicken and batter till the dish is full; let the batter be on the top to form the crust. Bake moderately till done through, and the crust a light brown.