Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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-fourth teaspoon salt
- one-half teaspoon mustard
- one teaspoon vinegar
- one teaspoon butter
- one teaspoon cream
- 46 prague chapter book of recipes eggs
- six hard boiled eggs
- two lengthwise
- salt
- pepper
- paprika
Directions
46 PRAGUE CHAPTER BOOK OF RECIPES
EGGS, OMELETTES AND PANCAKES
BAKED EGGS — Break each egg into a buttered cup cake tin. Sprinkle with rolled crackers, salt, pepper and dots of butter. Bake in moderate oven fifteen minutes.
MARIE E. TUREK.
DEVILED EGGS — Six hard boiled eggs, one-fourth teaspoon salt, one-half teaspoon mustard, one teaspoon vinegar, one teaspoon butter, pinch sugar, and one teaspoon cream. Take eggs when cold, remove shells, and cut each in two lengthwise. Remove yolks and rub smooth and mix in other ingredients. Fill the white of egg with this mixture and sprinkle with paprika. Serve on a bed of lettuce leaves.