Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Mushrooms | 1/2 cup sliced (35g) | 15 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 cup milk
- one tablespoon butter
- 1 tablespoon chopped parsley
- a pint of scalding milk
- a cup of chopped mushrooms
- 6 eggs hard
- three well beaten eggs
- salt
- pepper
- parsley
Directions
Shell hard boiled eggs, and cut neatly in halves. Take out the yolks and mix them with the same quantity of devilled ham ; put back in the whites. Dish on lettuce leaves.
The eggs are equally good mixed with plenty of salad dressing of any kind, omitting the ham.
EGGS A LA CR£ME.
Mrs. Mark Stecker.
Boil 6 eggs hard, shell and cut crosswise in half, shaving a
piece of the ends so they will stand upright. Mix a tablespoon
butter with a teaspoon flour, stir into a pint of scalding milk, sea- son and pour over the eggs. Serve hot.
EGGS A L'lTALIENNE.
Miss Beall Ewing.
Heat 1 cup milk, add ^ cup chopped boiled spaghetti, half a cup of chopped mushrooms, and one tablespoon butter; season with salt and pepper. Cook 2 minutes stirring constantly. Add three well beaten eggs, stir until the mixture begins to thicken, stir in 1 tablespoon chopped parsley and serve.