Estimated Nutrition (whole recipe, rough)
Counts 11 of 13 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Eggs | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Fir | not in our table | 0 |
| Water | 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
- four slices fried toma- toes on top of toast
- 6 slices of bread
- 1 cup of milk
- one tablespoonful flour
- 1 quart costs $0
- 1 pint milk 0600 fir fuel
- four eggs in salted water
- 6 fresh eggs
- 6 tomatoes
- 6 large tomatoes
- 4 eggs
- 1 bay leaf
- 1 onion
- 6 cups $0
- 5 cents
- six timbales
- 4 crackers 0160 gas
- four people
- 3 eggs until hard
- 1 egg
- 6 eggs $0
- 1 lemon
- 6 eggs
- 6 people
- 4 cents
- salt
- pepper
- parsley
- lemon juice
Directions
en with a little corn starch and water, and strain. Now poach four eggs in salted water; put toast on bottom of platter, the four slices fried toma- toes on top of toast, then tl--e poached eggs. Cover the whole with tomato sauce and serve. — Mrs. Otto Heyde, 181 Grover street.
Eggs in Tomato Sauce.
6 fresh eggs (60c dozen) $0.3000
6 tomatoes, % lb. 4c 0600
1 t butter 0032
1 t salt 0003
y2 t pepper 0042
6 slices of bread ( y2 loaf?) 0300
1 c of milk 0268
1 T flour 0009
Gas, 15 minutes 0028
Cost $0.4282
Take 6 large tomatoes and remove the inside so that each will hold an egg. Place these in a pan, put a little butter in the cavities and bake for 10 minutes. Remove from the oven and drop into each case an egg sprin- kled with salt and pepper. Place back in the oven and allow to remain till the whites of the eggs are set. This takes about five minutes. Serve on slices of toast. Make a sauce of the pulp that has been removed, by- adding 1 cup of milk. Boil the pulp and milk together, thicken with one tablespoonful flour, season with salt and pepper, pour around the tomatoes and eggs and serve hot. — Mrs. G. Spencer, 1260 East Davis street.
Egg Timbales -with Tomato Sauce.
Mrs. Oatfield says inexpensive and nourishing, suitable for luncheon or dinner, and easy to digest.
Timbales. Cost.
4 eggs (50c dozen) $0.1667
1 pint milk 0535
% t salt 0002
1 saltspoon pepper 0010
Onion juice 0001
Gas, medium oven % hour 0128
1 lb. tomatoes 0500
1 T flour 0009
1 T butter 0156
% t salt 0002
Vs t pepper 0010
1 bay leaf , .0001
1 onion (V2c) 0125
Gas for cooking, 1 hour 0114
Cost for 6 cups $0.3260
Cost for each about 5 cents.
Beat the eggs with Dover beater slightly, gradually add the milk, then seasoning and pour into slightly greased molds or cups. This quantity makes six timbales. Set in pan of water and bake in moderate oven for about 20 minutes or until firm.
Meanwhile simmer tomatoes and seasoning, blend butter and flour in fry pan, then strain in the tomatoes, cooking until smooth and of the de- sired thickness. Turn timbales on a
warm platter, pour sauce around them and garnish with parsley sprays. This is a delicious dish and has the added merit of being suitable for children. Serve with baked potatoes and a green salad, as lettuce. — Mrs. John Oatfield, Milwaukie, Or.
Egg Croquettes.
4 eggs (55c dozen) $0.1400
y2 c milk 0134
1 T flour 0009
1 t onion 0005
1 t parsley (garden) .. .0000
l/2 t. salt 0001
4 crackers 0160
Gas, V2 hour 0057
Cost to serve four people. . . .$0.1766
Or Ay% cents each.
Boil 3 eggs until hard and chop them. Cook milk, onion, parsley and flour until thick, and add chopped eggs. Cool, beat 1 egg and crushed cracked crumbs. Add to mixture, form in balls and fry in drippings. — Mrs. J. D. White, Ridgefield, Wash.
Scalloped Eggs.
6 eggs $0.2400
1 T Wesson oil 0057
1 c cracker crumbs 0300
y2 t salt 0002
Vs t pepper 0010
1 T lemon juice (1 lemon) 0200
1 c milk 0268
Gas, 20 minutes 0085
Less than 1 quart costs $0.3322
Boil hard 6 eggs, put through meat grinder, grease casserole and sprinkle bottom with cracker crumbs; alter- nate eggs, salt and pepper, few drops of lemon juice and few drops Wesson oil, putting in layers with cracker crumbs between and on top, add enough sweet milk to almost cover; bake 20 minutes. — Mrs. H. Latimer. (Rather expensive for these times).
Eggs in Cream Sauce. Mrs. Hembree says: I'm coming in to the circle again, as I think you would like the method I have of serv- ing eggs, when they are high, as well as when the price is low, as it takes so few — and we like it even better than meat occasionally. It is also prepared very quickly, and is a favor- ite dish with us.
4 eggs, at 55c dozen $0.1833
1 T butter 0156
hi T salt 0001
Dash of red pepper 0001
Parsley out of garden 0000
1 pint milk 0600
Fir fuel, % heat, 15 minutes... .0051
Cost to serve 5 or 6 people. .$0.2486 Or about 4 cents each. Cut the hard-boiled eggs in slices, season and pour over this cream sauce