Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Water | not in our table | 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
- a teaspoonful of made mustard
- a piece of butter as large as an ^^'g\ pour on a teacup- ful of water
- two boiled eggs
- mustard
- cayenne
- pepper
Directions
MES. M. R. KELLOGG.
Take half a calf's liver, season, and fry brown; chop it, not very fine, and dredge thickly with flour; add two boiled eggs, chopped fine, a teaspoonful of made mustard, a very little cayenne pepper, and a piece of butter as large as an ^^'g\ pour on a teacup- ful of water, and let it boil a few minutes. Veal is very nice to use instead of liver, when preferred. This is a good supper dish.