Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Veal | not in our table | 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 very tender veal
- 1 cup of cooked asparagus tips
- 1 tablespoon of butter
- half pint of milk
- two hard boiled eggs
- 1 half pint of milk
Directions
Two cups very tender veal, roast or stew ; 1 cup of cooked asparagus tips ; 1 tablespoon of butter, yolks of two hard boiled eggs, 1 half pint of milk, salt, white pepper. Rub the yolks and butter to a paste and heat it with the milk in chafing dish, stir- ring until thoroughly blended. Put in veal and asparagus with salt and pepper. Cook 5 minutes. Mrs. W. H. G. Logan.