Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Pork | 100g cooked | 242 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 cups boiled ham
- 2 tablespoons butter
- 4 tablespoons flour
- 1 pint sweet milk
- two cups of cold
- a tablespoon of butter
- a pint of sweet milk
- 6 hard-boiled eggs
- salt
- pepper
Directions
Mrs. S. M. Schell.
2 cups boiled ham. 2 tablespoons butter.
6 hard-boiled eggs. 4 tablespoons flour.
1 pint sweet milk. Salt and pepper.
Two cups of cold, boiled ham ground fine, and 6 hard-boiled eggs. Make a thick cream sauce of a tablespoon of butter and 4 of flour. Cook till smooth, then add a pint of sweet milk.
When thick, season with salt and pepper. Butter a baking dish, put in a layer of sauce first, then add in succession ham, sliced eggs, and top layer of sauce, dusted with fine cracker crumbs and small pieces of butter. Bake until brown, which will be about half an hour.
This makes a nice luncheon dish, and scraps of ham or pieces clinging to the bone that can not be served sliced, can be utilized in this way.