Estimated Nutrition (whole recipe, rough)
Counts 8 of 10 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Rose | not in our table | 0 |
| 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
- half pints of scalded cream
- 1 teaspoonful of flavoring extract
- 3 tablespoonfuls of rose water
- 1 cupful milk 1 tablespoonful flour 3 eggs a pinch of salt beat yolks
- 1 tablespoonful flour 3 eggs a pinch of salt beat yolks
- 3 tablespoonfuls sweet milk
- a pinch of salt beat yolks
- two-thirds box gelatine soaked in milk
- 3 half pints of scalded cream
- 3 eggs very light
- 6 eggs beaten very light 1 small cupful milk pepper
- 1 small cupful milk pepper
- 3 eggs a pinch of salt beat yolks
- half over
- three eggs
- butter the size of a walnut
- pepper
- salt
Directions
Two-thirds box gelatine soaked in milk and pre- pared with 3 half pints of scalded cream, V2 cupful sugar stirred into the cream over the fire ; after the gelatine is dissolved take from the fire and beat very light, adding as the cream cools 1 teaspoonful of flavoring extract, or 3 tablespoonfuls of rose water, dropped in very gradually w^hile beating. Beat the whites of 3 eggs very light; beat into the cream until of an even froth ; turn into moulds.
Mrs. H. C. Fullington.
'^Oh, egg within thy oval shell What palate tickling joys do chvell.''^
6 eggs beaten very light 1 small cupful milk
Pepper and salt to taste Beat the whites to a stiff froth and the yolks to a smooth, thick batter. Add the milk to the yolks, also the salt and pepper ; lastly stir in lightly the whites. Have ready in a spider a lump of butter the size of a walnut. When it is hissing hot pour in the Qgg and cook over a clear fire. Do not stir it, but contrive as the Qgg sets, to slip abroad knife under to prevent burning. It should cook in 10 minutes at most. Fold over and turn out on a hot platter. Serve at once. Bread crumbs, grated cheese or chop- ped ham may be added to the omlet if liked.
Mrs. C. H. Stearns.
1 cupful milk 1 tablespoonful flour
3 eggs A pinch of salt
Beat yolks, add flour and milk, mix thoroughly, add beaten whites. Pour in a buttered spider and cover. Cook slowly ; when done to a nice brown, double half over and slide upon a warm platter.
Mrs. John Hill.
Three eggs, beat well ; 3 tablespoonfuls sweet milk, a little salt. Pour into a hot frying pan well buttered ; when partly done, fold over.
Mrs. W. J. White.