Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 cupful of cooked chicken minced very fine
- 1 teaspoonful of chopped parsley
- 1/2 teaspoonful of onion juice
- 1/4 teaspoonful of salt
- 2 tablespoonfuls of tomato juice
- 1 beaten egg
- one inch thick
- parsley
- salt
- pepper
Directions
Mix one cupful of cooked chicken minced very fine with
1 teaspoonful of chopped parsley, 1/2 teaspoonful of onion juice, 1/4 teaspoonful of salt, 2 tablespoonfuls of tomato juice, 1 beaten egg, Dash of pepper.
Grease well a charlotte russe or pudding mold; line it one inch thick with boiled rice. Fill the center with the chicken mixture, and cover the top with rice, so the chicken is entirely encased, and the mold is full and even. Cover and cook in steamer for forty-five minutes. Serve with it a tomato sauce; pour a little of the sauce on the dish around the form, not over it.