Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
227
Calories
14g
Protein
13g
Fat
13g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| 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
- one-half cups milk
- a pinch of salt
- one-half egg
- four eggs
- salt
Directions
1
Two and one-half cups milk, a pinch of salt, butter size of one-half egg. Bring this to a boil. Then stir in enough flour to make a stifif batter. It is better to cook this in a double boiler. Let this cool, not cold, and stir in yolks of four eggs ; last, the beaten whites. Can be dropped in boiling soup, etc.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive