Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 1 cup of milk
- one-half teaspoonful of salt
- 2 tablespoonfuls of the creamy mixture into the form of a hollow cylinder
- 1 tablespoonful of parsley
- a dash of pepper
- 6 eggs
- 1 table- spoonful of butter
- pepper
- salt
Directions
Hard boil 6 eggs and chop them very fine. Rub 1 table- spoonful of butter and 1 of flour together in a saucepan, add 1 cup of milk and stir over the fire until creamy, then add a dash of pepper and one-half teaspoonful of salt. Chop the whites of the eggs very fine and add them to the creamy sauce. The mixture is then set away on a buttered plate. When cold mold 2 tablespoonfuls of the creamy mixture into the form of a hollow cylinder and put the yolk, mixed with 1 tablespoonful of parsley, into the hollow center, and fold the white mixture all over it, ball shape. Dip in egg and bread crumbs and fry in hot fat, using frying basket. Serve hot. Delicious. Miss Mary I. Jennings.