Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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 tablespoonful of butter
- one-half teaspoonful of salt
- one cupful of rich milk
- six slices of bread
- a saltspoonful of white pepper
- four eggs twenty minutes
- ten min- utes
- one scant tablespoonful of flour
- salt
- white pepper
- parsley
Directions
Boil four eggs twenty minutes; let stand in cold water ten min- utes ; separate the yolks and whites ; chop the whites very fine ; cook together one tablespoonful of butter; one scant tablespoonful of flour ; one-half teaspoonful of salt ; half a saltspoonful of white pepper ; add one cupful of rich milk and stir constantly until it thickens; add the chopped whites of the eggs; toast six slices of bread ; pour the hot cream sauce over the toast ; rub the yolks through a fine strainer over the whole ; garnish with parsley. This makes an attractive luncheon dish.
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