Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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
- six ounces of grated bread-crumbs
- one pint of rich sweet cream
- a pound of good grated cheese
- a pint of new milk
- two eggs well beaten
- one large pullet chicken
- four eggs
- three eggs seasoned well
- two sweetbreads added to this receipt will make two dozen croquettes
- two dozen croquettes
- nutmeg
- cayenne
- pepper
- salt
Directions
Heat some thick slices of tender boiled beef in melted butter; keep the dish covered. When very hot, pour over a tablespoonful each of mushroom catsup and Worcestershire sauce. Serve on hot plates.
CHEESE PUDDING. (Philadelphia style.)
Put in a sauce-pan half a pound of good grated cheese, with a pint of new milk, six ounces of grated bread-crumbs, and two eggs well beaten ; stir well till the cheese is dissolved, then put in a Dutch oven if you have one, or brown with a salamander, or be careful in baking it in your range. Serve hot for breakfast or lunch. Very nice.
CHICKEN CROQUETTES. (Very fine.)
To one large pullet chicken, well boiled, cut fine, removing all skin and gristle, add one pint of rich sweet cream, yolks of four eggs, piece butter size of an egg, large spoonful of sifted flour; flavor with nutmeg, cayenne pepper and salt. Cook over slow fire until the consistency of paste ; then put
SIDE DISHES AND SALADS. 113
in your refrigerator until it cools; mould into oval patties or any shape you like. Dip them into the yolks of three eggs seasoned well, and then roll in beaten crackers or bread-crumbs; then put them in boiling lard; it is very important that the lard should be boiling, before the cro- quettes are put in. Two sweetbreads added to this receipt will make two dozen croquettes.