Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
362
Calories
18g
Protein
25g
Fat
19g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| 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
- one tablespoon melted butter
- half pint rich milk
- two cups of tender roast
- one cup asparagus tips
- two hard boiled eggs rubbed to a paste
- salt
- pepper
Directions
1
Iii a hot pan put the yolks of two hard boiled eggs rubbed to a paste with one tablespoon melted butter. Heat with one- half pint rich milk or thin cream, stirring well. Put in two cups of tender roast or stewed veal cut in cubes and one cup asparagus tips, add salt and pepper to taste and cook five minutes. — ].• W. Baylis, Williams, Ariz.
Recipe sourced from
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