Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
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
- 3 cup of milk
- 1 tablespoonful of melted butter
- 2 tablespoonfuls of flour
- 2 eggs
Directions
i/3 cup of milk. 2 eggs. Salt.
1 tablespoonful of melted
2 tablespoonfuls of flour. % cup of grated cheese.
Beat the eggs well. Mix all the ingredients. Bake in small muffin pans for twenty minutes.
SALADS. 191
Salads should form an important part in our menu. The oil which we use with them aids diges- tion and is one of the best forms of fat we can use. The green salads are the most easily prepared, and with a French dressing most appropriate for a dinner salad, often with the addition of some other fresh vegetable. Almost all kinds of meat, fish, vegetables and eggs with the addition of some kind of greens make good salads. It only requires a little thought in making the combination to always have a palatable salad.