Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
655
Calories
22g
Protein
10g
Fat
117g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Onion | 1 medium (110g) | 44 |
| Almond | 1 almond (1.2g) | 7 |
| 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
- one-quarter cup of pounded almonds
- one pint of milk
- one-half tablespoonful cornstarch
- one small chopped onion
- salt
Directions
1
Cut hard boiled eggs in halves. Fry one small chopped onion and chopped apple in hot butter; add one-quarter cup of pounded almonds, and one pint of milk, mixed with one-half tablespoonful cornstarch. Season with salt and a dessert spoonful of curry powder. Let cook ten minutes, then add the eggs, let all get very hot. Serve with chopped pickle garnish with parsley. — Mrs. M. S. Carpenter, Hacken- sack, N. J.
Recipe sourced from
internet_archive