Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
231
Calories
7g
Protein
22g
Fat
1g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
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 small piece of butter
- a tablespoonful of cream
- two eggs when the eggs are first slipped in the dish
Directions
1
Set in the oven until quite hot, a common white dish large enough to hold the number of eggs to be cooked, allowing plenty of room for each. Melt in it a small piece of butter, and breaking the eggs carefully in a saucer, one at a time, slip them into the hot dish. Sprinkle over them a small quantity of salt and pepper, and allow them to cook four or five minutes. Add a tablespoonful of cream for every two eggs when the eggs are first slipped in the dish.
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive