Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
251
Calories
8g
Protein
20g
Fat
12g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- four tablespoonfuls of milk
- one teaspoonful of clarified butter
- a teaspoonful of salt
- salt
Directions
1
Pour eggs, Half a teaspoonful of salt,
2
Four tablespoonfuls of milk, One teaspoonful of clarified butter.
3
Separate the eggs ; beat the yolks and milk together ; add the salt ; beat the whites stiff and add to the mixture ; melt the butter in an omelet pan; turn in the egg mixture and cook until nicely browned underneath; set in a cool oven until the egg is firm; loosen from the pan; fold and serve immediately.
By Tracy, Suzanne. [from old catalog] ·
Recipe sourced from
internet_archive