Estimated Nutrition (whole recipe, rough)
81
Calories
6g
Protein
6g
Fat
1g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Mustard | 1 tsp (5g) yellow | 3 |
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 hard-boiled eggs
- two table- spoonfuls of gravy
- one tea-spoonful of jelly
- one tea-spoonful of mixed mustard
- one table- spoonful of minced pickle
Directions
1
Yolks of two hard-boiled eggs, rubbed to a paste, two table- spoonfuls of gravy or butter, one tea-spoonful of jelly, and a little vinegar, one tea-spoonful of mixed mustard, one table- spoonful of minced pickle. — Mrs. Frank Clay.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive