Photo: Wesual Click
Estimated Nutrition (whole recipe, rough)
408
Calories
17g
Protein
26g
Fat
28g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| 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
- two cups of pulp
- one half cup of fine fresh bread crumbs in one half cup of hot milk
- half teaspoonful salt
- one half cup of hot milk
- one table- spoonful melted butter
- two eggs beaten
Directions
1
Slice and boil sufficient Jerusalem artichokes to make two cups of pulp, that has been mashed fine, soak one half cup of fine fresh bread crumbs in one half cup of hot milk for ten minutes. One table- spoonful melted butter, the yolks of two eggs beaten, with a half teaspoonful salt, lastly fold in the stiffly beaten whites. Bake, setting the pan in one of hot water, about one-half hour or until firm. Turnips may be used in this way as well as squash.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive