Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- 1 pint of bread crumbs
- 1 tablespoon of flour
- 31 sandwiches
- 5 eggs
- 1 onion chopped fine
- salt
- pepper
- mustard
- lemon juice
Directions
Mrs. G. M. Pashlet.
EG<31 SANDWICHES. Eub the hardboiled yolks of eggs through a sieve, season with salt, pepper, mustard and lemon Juice and mix to a paste with cream. Spread between thin slices of buttered bread. JFor varied results add grated cheese, nuts or ham to the paste. Jessie M. Johnson".
FEENCH OMELET. One qt. of milk; 1 pint of bread crumbs; 5 eggs; 1 tablespoon of flour; 1 onion chopped fine; chopped parsley. Season with pepper and salt. Have butter melted- in a spider. When omelet is brown, turn it over. Double when served. Miss Willson.