Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
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 pint of milk
- two tablespoons of paste
- a dash of paprika
- six eggs boiled hard
- two lengthwise
- paprika
Directions
Heat one pint of milk, thicken with tablespoon of flour and a pinch- of salt, pour on large platter, have six eggs boiled hard, cut in two lengthwise, arrange in the gravy and garnish with parsley. — Mrs. Lloyd, Sedro Woolley, Wash.
EGGS IN MAYONNAISE. *
Serve hard boiled eggs with mayonnaise dressing. Remove the yolks of the eggs, mash them and mix with melted butter, anchovy paste and chopped cold boiled ham and add a dash of paprika. Put this egg paste back into the white part of the egg, arrange on a dish and pour mayonnaise dressing over them. The anchovy paste should be used in proportion of two tablespoons of paste for a dozen eggs. The same amount of ham will be needed. — Contributed.