Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
7
Calories
0g
Protein
0g
Fat
2g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- salt
- pepper
- parsley
Directions
1
_Contributed by Mrs. James T. Halsey, Philadelphia, Pa._
2
Cut up as for fricassee, dredge with flour, sprinkle with salt, put into a good quantity of boiling lard and fry a light brown. Fry small pieces of mush and a quantity of parsley nicely picked, to be put into the dish with chickens. Take a half-pint of rich milk or cream, add with small piece of butter, pepper, salt, and parsley. Stew a little and pour over chicken. Garnish with parsley.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg