Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
190
Calories
7g
Protein
17g
Fat
3g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| 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 cup of butter
- a teaspoonful of powdered thyme
- one beaten egg
- two hard-boiled eggs coarsely minced
- salt
- pepper
- thyme
Directions
1
Select young chickens, clean and cut them into pieces; put them into a stewpan with just _enough_ water to cook them. When tender stir into it half of a cup of butter and one beaten egg. Season it with salt and pepper, a teaspoonful of powdered thyme; add two hard-boiled eggs coarsely minced and a small glass of wine. Boil up once and serve with jelly.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg