Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| 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 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Ginger | 1 tsp grated fresh (2g) | 2 |
| 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 cup milk
- one tablespoon of butter melted in the milk
- one tablespoon of flour
- one cup of cream
- 69 not to mar the eggs
- six eggs
- eight eggs to one cup of cream
- vinegar
- pepper
- allspice
- ginger
- salt
Directions
Boil as many as you wish to pickle until quite hard; when done, place in cold water till you can remove the shells, being careful
not to mar the eggs. Lay them in wide-mouthed jars and pour over them scalding vinegar well seasoned with whole pepper, allspice and a few pieces of ginger root, or such spices as you may prefer. When cold, cover closely and let them remain for a month, when they will be ready for use. They make a nice relish for cold meats.
MRS. G. M. HIPPEE.
Six eggs, whites and yolks beaten separately. One cup milk, one tablespoon of butter melted in the milk, one tablespoon of flour; cook slowly in a buttered skillet, on top of the stove, without stirring.
MRS. W. S. PRITCHARD.
Eight eggs to one cup of cream or milk; beat them all together; pepper and salt to taste. Pour all into a greased pan, and let them fry until they can be turned over, but not till done too hard.