Estimated Nutrition (whole recipe, rough)
Counts 2 of 4 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Water | not in our table | 0 |
| Tea | not in our table | 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 tablespoons butter
- 1 cup water
- 2 eggs
- 3 north third street
- 12 min- utes
- half full of tea leaves
Directions
Mrs. J. P. Day.
i cup grated cheese. I chopped green pepper,
i teaspoon salt. I can tomatoes.
2 tablespoons butter. y2 grated onion and a dash
2 eggs. of pepper.
Mix tomatoes, cheese, onion, and chopped pepper. Melt butter in a chafing-dish, add the mixture, and when heated add the eggs, well beaten, and the seasonings. Cook until the eggs are of a creamy consistency, stirring all the time. Serve hot.
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Freshly boiled water should be used for making hot bever- ages ; freshly drawn water for making cold beverages. Syrup is frequently used for sweetening beverages.
Proportion: i cup of sugar to i cup of water; boil 12 min- utes; bottle and cool. A brightness is imparted to fruit drinks by the addition of carbonated water just before serving.
Mrs. James Fitton.
y2 teaspoon to 1 cup water.
Heat teapot with boiling water. Pour out and add tea, cover with cold water, and let stand to minutes. Add boiling water. Serve immediately.
The most wholesome tea, because most free from the in- jurious tannin, is made at the table. Have a teapot of very hot or kettle of boiling water and a silver tea ball half full of tea leaves. Fill the cups with water and drop the tea ball into each for a second, making it stronger or weaker, to taste, and serving a thin slice of lemon to each cup if cream is not used.