Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| 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
- three eggs
- salt
Directions
Mrs. E. E. Marcy, Evanston.
Make a custard of the yolks of three eggs with milk, season to the taste; bake it in ordinary crust; put it in a a brick oven, that the crust may not be heavy, and as soon as that is heated remove it to a place in the oven of a more moderate heat, that the custard may bake slowly and not curdle ; when done, beat the whites to a froth ; add sugar and spread over the top, and return to the oven to brown slightly ; small pinch of salt add«d to
VAI.UABLE EECIPE8. 229
a custard heightens the flavor ; a little soda in the crust prevents it from being heavy. Very nice.