Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
355
Calories
15g
Protein
27g
Fat
13g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
| 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-half pint of milk
- one-half teaspoon of salt
- a piece of butter the size of a walnut
- six eggs thoroughly
- ten min- utes
- butter the size of a walnut
- salt
Directions
1
MRS, F. V. STOWE.
2
Boil one-half pint of milk; beat six eggs thoroughly, the yolks and whites separately; add one-half teaspoon of salt and a piece of butter the size of a walnut, to the boiling milk; stir all into the beaten eggs, and pour into a buttered deep dish. Bake ten min- utes, in a quick oven, to a delicate brown.
3
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By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive