Photo: K8
Estimated Nutrition (whole recipe, rough)
128
Calories
8g
Protein
6g
Fat
12g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- two tablespoons but- ter
- one teaspoon salt
- one-eighth teaspoon pepper
- one-half teaspoon onion juice
- two eggs
Directions
1
Two-thirds can peas, two eggs, two tablespoons but- ter, one teaspoon salt, one-eighth teaspoon pepper, cay- enne, one-half teaspoon onion juice. Drain and rinse the peas, rub through a strainer ; add the melted butter, the well beaten eggs and the seasonings. Turn into but- tered moulds set in pan of hot water. Bake until firm, about twenty minutes. Serve with white sauce in which the other one-third can peas are put in whole.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive