Photo: Pille R. Priske
Estimated Nutrition (whole recipe, rough)
1121
Calories
58g
Protein
25g
Fat
162g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| 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 quart of hot milk
- a cup of rice
- a quart of chicken
- a slice of onion
- a tablespoonful of flour
- a tablespoonful of butter
- salt
Directions
1
Cover a cup of rice with a quart of chicken or veal stock, add a slice of onion and half-teaspoonful of celery salt. Boil for 35 minutes. Press through a colander; add one quart of hot milk. Thicken with a tablespoonful of flour or some rice water. Add a tablespoonful of butter and serve.
By New Orleans Federation of Clubs ·
Recipe sourced from
internet_archive