Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- half teaspoonful of made mustard
- a tablespoonful of melted butter
- a teaspoonful of salt
- two length- wise
- two whites of each egg together
- salt
- mustard
- vinegar
Directions
Boil a dozen eggs twenty minutes; cut them in two length- wise, take out the yolks, mash them, add a tablespoonful of melted butter, half a teaspoonful of salt, a half teaspoonful of made mustard, and moisten with vinegar. Make into balls the size of the yolk of an egg, put one in each half of white; or if preferred only fill even and place the two whites of each egg together. This receipt can be varied by adding to the yolk filling a little chopped pickle and ham or chicken very finely minced.
Uegetables.