Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 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 |
| Walnut | 1 walnut half (4g) | 26 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 cupful of morning's milk
- a spoonful
- a slice of light bread
- a piece of butter the size of a walnut
- six eggs
- one tumbler sweet milk
- one fourth
- one table-spoonful flour
- one table-spoonful of butter
- six whites
- six eggs separately
- butter the size of a walnut
- salt
- parsley
- thyme
Directions
Six eggs, beaten separately ; one tumbler sweet milk , reserve about one fourth, into which stir one table-spoonful flour ; when the milk boils, stir in the paste, add salt, and about one table-spoonful of butter ; put aside to cool. Mince a little ham; chop fine some parsley and thyme, a spoonful of each, and two of ham ; stir the yellows, ham and herbs into thickened milk, adding the well beaten six whites. Grease the skillet: bake in the stove. You can leave out ham and herbs if you choose. — Mrs. Mary L. Rogers.
OMELETTE— BREAKFAST DISH.
Beat six eggs separately ; a slice of light bread, grated ; a piece of butter the size of a walnut ; one cupful of morning's milk; pepper and salt to the taste ; stir in the six whites, well beaten. — Miss Jennie Cook.