Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
889
Calories
35g
Protein
31g
Fat
115g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Parmesan Cheese | 1 oz (28g) | 110 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Carrot | 1 medium (61g) | 25 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 tablespoons flour
- ½ cup light cream
- 1 tablespoon Parmesan cheese -- grated
- 1 cup carrots -- grated
- 1 teaspoon salt
- ¼ teaspoon pepper
- 3 eggs -- separated
- 2 tablespoons bread crumbs
- 2 cups creamed peas
- =
Directions
1
Melt butter in large saucepan. Add flour, gradually and stir until smooth. Stir in alternately, a little at a time, the cream and the cheese. Add carrots, salt and pepper. Stir in the beaten egg yolks.
2
Beat egg whites until stiff and fold in.
3
Bake in a buttered ring mold coated with bread crumbs. Fill not more than 2/3 full. Set in a pan with enough hot water in it to come halfway up on the mold. Bake for about 50 minutes, or until firm, in a preheated 350º oven.
4
Unmold on a platter. Fill center of ring with tiny creamed peas or mushrooms.
Recipe sourced from
fandom