Name: Cream Chicken
Ingredients: a piece of paper; salt; pepper

Cream Chicken

Ingredients

a piece of paper
salt
pepper

Directions

The breast of a fowl Salt, pepper
Small teacup ful of cream
Pound the raw chicken in a mortar or bowl; then rub through wire sieve. Put it into a small basin with a little salt and pepper; beat it up with a fork for 6 or 8 minutes, adding the cream very gradually until it is quite light. Wet a small mould (or cup), and put it in ; cover with a piece of paper, and poach ill boiling water for 20 minutes.

Nutrition, whole recipe (rough)

6Calories

0 gProtein

0 gFat

2 gCarbs

What these numbers assume: 2 portions

Ingredient	Portion assumed	kcal
Black Pepper	1 tsp ground (2.3g)	6
Salt	1 tsp (6g)	0

One typical portion per ingredient; the recipe's quantities are not counted. A rough guide only, not for medical or dietary planning.

By Hamilton, Margaret. Recipe from a historical cookbook (Internet Archive).

Transcribed from a scanned cookbook and modernised for today's kitchens. Where the book gave no heat or time, or said "a moderate oven", the temperatures and times here may be modern equivalents rather than the book's own figures. See the original page.