Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
355
Calories
15g
Protein
27g
Fat
13g
Carbs
What these numbers assume — 4 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 |
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 cup of milk
- a piece of butter the size of a walnut
- 3 eggs
- butter the size of a walnut
Directions
1
Mrs. Joseph Brooks.
2
Beat the yolks of 3 eggs with '2, teaspoons mustard, 1 of corn- starch, 1 of sugar and 1 of salt, a shake of pepper and one cup of milk. Let i cup of vinegar come to the boil. Stir in the mix- ture, and cook until thick. On taking from the fire, add a piece of butter the size of a walnut.
3
When cold whipped cream may be added if desired.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive