Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
919
Calories
36g
Protein
36g
Fat
113g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
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
- 1 cup tomato pulp
- 2 tablespoonfuls butter
- 1 tablespoonful grated cheese
- 1 cup milk
- 2 tablespoonfula flour
- 2 eggs
Directions
1
1 cup tomato pulp.
2
2 tablespoonfuls butter. 2 tablespoonfula flour.
3
1 tablespoonful grated cheese.
4
2 eggs, 1 cup milk, salt and
5
and pepper.
6
Melt the butter. Stir into it the flour and grad- ually the milk. The seasonings, grated cheese and to- mato pulp. The egg yolks. Then fold in the stiffly beaten whites. Turn into a buttered baking dish and surround it in hot water. Bake about thirty minutes. Serve at once.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive