Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
644
Calories
20g
Protein
18g
Fat
97g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| 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 teaspoonful of dry mustard to be mixed
- 2 tablespoonsful of browned flour
- 3 eggs hard
- butter the size of an egg
- salt
- black pepper
- mustard
Directions
1
_Contributed by Mrs. Charles Duggin, New York._
2
Parboil the liver. Keep the liquor for gravy. After cutting the liver in small pieces, return to the saucepan with the liquor. Season with salt and black pepper, butter the size of an egg, a teaspoonful of dry mustard to be mixed with 2 tablespoonsful of browned flour. Boil 3 eggs hard, cut in fine pieces and add just before serving. Sherry wine to taste.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg