Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
| 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
- four tablespoons of milk
- one cup of bread crumbs
- one cup of hot milk beaten
- one tablespoonful of melted butter
- a cup of milk
- a piece of butter as large as a walnut
- a pint of milk
- a teaspoonful of salt
- 39 pickle
- four eggs
- four eggs beaten stiff
- five eggs
- six eggs to a froth
- three thin slices of toasted bread
- pepper
- salt
Directions
Remove the shells from hard boiled eggs, cut carefully lengthwise and remove yolks. IMash the yolks thoroughly, season with butter, pepper, salt and chopped cucumber
Fresh Country Eggs always on hand
39 pickle. Fill the cavities and put the halves together, then roll each egg in white tissue paper, twisting it at the ends.
Four eggs and four tablespoons of milk. Beat the whites separately to a stiff froth, stir in lightly the yolks which have been beaten with the milk and salt, pour into a hot buttered spider, and brown lightly. Place in the oven long enough to stiffen but not brown the top, fold and serve immediately.
xiREAD CRUMB OMELET.
One cup of bread crumbs, one cup of hot milk beaten with the crumbs, yolks of four eggs, one tablespoonful of melted butter, whites of four eggs beaten stiff, stir in the
last thing.
PLAIN OMELET. Beat, very thoroughly, the j oiks of five eggs, ona des- sert spoon of flour rubbed smooth in two-thirds of a cup of milk, salt and pepper to taste, and a piece of butter as large
as a walnut.
POACHED EGGS. Boil a pint of milk. While boiling beat six eggs to a froth. Just before the milk begins to boil, a^ld hdlfa table- spoonful of butter and a teaspoonful of salt, and stir into it; then pour in the eggs, stir without ceasing, but gently, till it thickens — not more than two minutes. Take it from the stove or range, and continue to stir half a minute or so, and then pour it over two or three thin slices of toasted bread, which has been spread with butter, and all pi epared in a deep dish before the eggs are put into the milk. This is very nice for breakfast.