Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
227
Calories
14g
Protein
13g
Fat
13g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
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 quart of milk
- twelve eggs
Directions
1
MRS. W. S. PRITCHAED.
2
One quart of milk and twelve eggs. Beat the whiles to a froth; when the milk boils lay them in for a moment, turn them over and take them out. Beat with the yolks sufficient sugar for a custard, flavor to the taste, pour them into the boiling milk, turn into the dish and lay the whites over.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive