Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 2 tablespoons butter
- 1 cup cream
- 1 tablespoon lemon juice
- 2 ripe tomatoes
- 6 eggs separately
- 1 pair of sweetbreads
- 2 eggs
- salt
- pepper
- mustard
- lemon juice
Directions
Miss Helen Sloneker. Large piece of butter, i onion, teaspoon salt, dash of red pepper, i teaspoon mustard, i cup tomatoes or 2 ripe tomatoes. Cook 10 minutes; add y2 pint cream. After cream boils, add 6 eggs separately.
SWEETBREADS. Mrs. Charles Parrish. Soak ancl parboil 1 pair of sweetbreads ; cool and dice them. Into your blazer put 2 tablespoons butter, and saute ^can of mushrooms. Remove mushrooms, and into blazer put J4 CUP each of butter and flour and 1 cup cream. When thickened add sweetbreads and mushrooms, 1 tablespoon lemon juice, and, if desired, yolks of 2 eggs. Serve on toast.
2,2,6 Chafing-Dish Dainties.