Photo: Lars Blankers
Estimated Nutrition (whole recipe, rough)
79
Calories
6g
Protein
5g
Fat
1g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- six eggs
- one side only
- parsley
Directions
1
Boil potatoes half-done, cut in pieces size of dice ; then put on to stew with cream, butter, pepper and salt, a little onion juice and parsley. Then put in a dish and brown over. Serve hot.
2
Take six eggs, beat them separately, add a little parsley chopped fine (some small pieces of ham also if desired). Fry in butter on one side only. Put the dish on the omelet, and turn the pan over so as not to break it. Serve immediately.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive