Estimated Nutrition (whole recipe, rough)
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 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- a small piece of butter
- 68 omelette eecipes
- six eggs
- one tea-cup of milk
- two parts
- salt
- pepper
- mustard
Directions
Take any number of eggs ; boil hard and cool them in water ; peel and divide the whites carefully, cut the long way, lay the
68 OMELETTE EECIPES.
pieces in pairs on a dish ; mash the yelks with a small quantity of butter and minced ham ; season highly with salt, pepper and mustard (add a very small quantity of onion) ; make the dressing into very small balls, place in the cavities of the whites and close very neatly as whole eggs. — Mn. AUen Bashford.
Six eggs, beaten separately and very light ; one tea-cup of milk, a little pepper, salt and melted butter, mixed with the yelks. Add the whites just before putting into the pan, which should be hot, with a small piece of butter in it. When- brown cut in two parts and roll. — Mrs. A. Bashford.