Photo: Cala
Estimated Nutrition (whole recipe, rough)
574
Calories
18g
Protein
7g
Fat
108g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- one half gallons cold watrt
- one quart of pea hulls
- one cup of cream
- one half of a fried
- two table-spoonfuls of flour
- pepper
- salt
Directions
1
Take one half of a fried or broiled chicken, put it in a pot with one and one half gallons cold watrt', cook slowly for two and one-half hours; skim well. Take one quart of pea hulls, and drop in when the water becomes heated ; strain through a colander and thicken with two table-spoonfuls of flour, one cup of cream or milk, one-half hour before serving. Pepper and salt to taste. — Mrs. Martin.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive