Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
686
Calories
20g
Protein
23g
Fat
96g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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
- one cup hot rnilk
- two scant tablespoons butter to a cream
- two scant tablespoons flour
- four eggs
- four eggs stiff
Directions
1
Rub two scant tablespoons butter to a cream, add two scant tablespoons flour, poar over this gradually one cup hot rnilk and cook eight minutes in a double toiler, stirring con- stantly, beat yolks four eggs, add twu tablespoons sugar. Stir into the milk and set away to cool. Half an hour be- fore serving beat whites four eggs stiff, adding to mixture. Bake in moderate oven thirty-six minutes. Serve at once. — Mrs. L. E. Morris, Manistee, Mich.
Recipe sourced from
internet_archive