Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| 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
- one teaspoonful of corn starch
- nine eggs
- 82 eggs
- two eggs
- half teacupful of milk
- parsley
Directions
Boil hard nine eggs, cut them lengthwise ; take out all the yolks ; mash it, add cupful of cream, tablespoonful of melted butter, little onion chopped fine or celery seed if you don't 6 81
like onion, a little parsley chopped fine, pepper and salt. ' Mix all together, refill the whites with the mixture, add a little beaten cracker. Set in the stove in a pan with a little water to brown.
OMELET (with Parsley).
Beat two eggs, yolks and whites together, until very light. Mix one teaspoonful of corn starch, with a scant half teacupful of milk. When well stirred and smooth pour this over the eggs, and beat all well together for a few minutes ; add a little chopped parsley,