Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- 1 tablespoon flour
- 1 cup flour
- 1 tablespoon water
- 1 chicken
- 1 beaten egg to the minced chicken
- 2 eggs
- salt
- pepper
Directions
1 chicken; Boiled ham;
1 qt. okra; Butter;
Vegetables; 5^ can tomatoes;
1 tablespoon flour; Seasoning.
Cut and wash chicken and put on to boil like soup, with as many vegetables as desired. When thoroughly cooked, re- move and pick meat from chicken bones, and to this add a few slices of ham, cut fine. Fry the okra in butter in a separate pan; add flour and brown;, then add the tomatoes; pour chicken stock in this and cook slowly until it thickens. Season with salt and pepper to taste, and serve with rice.
— Mrs. Ph. Hart, New Orleans.
CHICKEN SOUP WITH KNAEPFEN. Boil a nice chicken, as for soup, with salt, pepper, carrot, onion, parsley and leek. When the fowl is tender, remove from stock, which strain, ready for the dumplings. Remove meat from chicken bones, using only white meat (unless more is required) ; chop it fine, season with salt and pepper, and a minced onion fried golden in the chicken fat; add with 1 beaten egg to the minced chicken, and mix well. Make a noodle dough (out of 1 cup flour; 2 eggs and 1 tablespoon water). Roll and cut into 2-inch squares; in center of each place a teaspoon of the prepared chicken; fold over in shape of triangles, pinching edges firmly together, and boil in the prepared chicken stock (with lid on) for 20 to 25 minutes. Serve 3 or 4 to a person in the soup plate.
—Mrs. M. A. Goodstone. 8