Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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 tablespoonful of fine bread crumbs in one cup of thin cream
- one cup of finely chopped cooked ham
- one-half cup of milk
- one-half teaspoonful of mustard
- one cup of thin cream
- two well-beaten eggs
- one-fourth teaspoonful of salt
- one large mould
- mustard
- salt
Directions
Soak one tablespoonful of fine bread crumbs in one cup of thin cream for half an hour, then add two well-beaten eggs, one cup of finely chopped cooked ham, one-half cup of milk, one-half teaspoonful of mustard and one-fourth teaspoonful of salt. Turn into well-buttered timbale moulds, or use one large mould. The moulds can be decorated with slices of hard-boiled eggs cut in fanciful shapes. Cook, setting the moulds in a pan of hot water till the cen- ters are firm. Serve with a white sauce.