Photo: Lily Banse
Estimated Nutrition (whole recipe, rough)
399
Calories
16g
Protein
25g
Fat
29g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Carrot | 1 medium (61g) | 25 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 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
- =
- 2 l water.
- 800 g poultry flesh.
- 1 ea carrot.
- 1 ea small onion.
- 1 ea parsley root with green.
- salt.
- Omelet.
- 3 ea eggs.
- 3 tb milk.
- 2 tb butter.
- salt.
- =
Directions
1
Bone poultry and put in a pan with cold water, boil, remove grease and cook on low heat.
2
On a dry pan put sliced carrot and onion in layers and braise , then add to the broth.
3
When meat is half done, add salt and parsley.
4
Strain before serving.
5
Omelet: Whip eggs with milk, salt to taste and pour in a greased pan.
6
Bake in the oven until done.
Recipe sourced from
fandom