Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lard | 1 tbsp (12.8g) | 115 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- a teaspoonful of lard
- a teaspoonful of chopped parsley
- three eggs
- 3 tablespoonfuls-of boiling water
- 12 eggs
- parsley
- salt
- pepper
Directions
Three eggs, beaten with spoon only long enough to thoroughly mix whites and yolks; add 3 tablespoonfuls-of boiling water; have a skillet very hot with a teaspoonful of lard or oil, in which pour the beaten eggs after water has been added. When omelet is set, sprinkle on it a teaspoonful of chopped parsley, then turn it over and let it reach a golden brown on both sides ; place on serving dish and season with salt and pepper to taste.
Mrs. O. V. Waggner, Pres. Gretna Civic League.
STUFFED EGGS. WITH SARDINES.
Boil hard 12 eggs, mash the yolks fine; mash contents of I can sardines and mix with the yolks. Fill the halves with this mixture and put together to look like whole egg; serve on lettuce leaves.
Mrs. C. J. Altman, Fin.-Sec., N. O. F. C.