Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| 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
- one cup milk
- one-half cup sweet milk
- six eggs beaten separately
- two heaping teaspoons flour
- six eggs
- one teacup of canned tomatoes
- salt
- pepper
Directions
Six eggs beaten separately, two heaping teaspoons flour, one cup milk, butter size of an egg; take of the milk enough to wet the flour; heat the milk to boiling, into which stir the flour paste ; add this to the well beaten yolks, also the melted butter, stir in the whites of eggs lightly and bake fifteen minutes, salt when done. — Mrs. J. 'E. Buckbee, Jr.
Six eggs, butter size of small egg, one-half cup sweet milk, dash of pepper, flavor with onion or garlic; one-half can of peas, well drained. Put yolks of eggs, well beaten, butter, milk, salt, pepper and onion or garlic in a pan and place over the fire. When hot add the well beaten whites of eggs. Cook about three minutes, then add the peas, fold together and serve hot. If liked, one teacup of canned tomatoes, well drained, may be used in place of peas. — Contributed.