Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| 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 |
| 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
- five eggs
- 55 boil in hot water
- lemon peel
- mustard
- pepper
- salt
Directions
Beat the eggs separately till very light; then mix them : add sugar and lemon peel to your taste ; have some melted butter in a pan ; pour in the eggs ; and when baked, sift some powdered sugar over it and send it hot to the table.
Separate five eggs ; beat them very light ; season the yolks with pepper, salt and parsley ; have some butter hot in a pan ; put in the omelet ; stir the whites in just before you put it in the pan ; you can put in ham, oysters, onions; chives, or any thing you prefer. Keep the pan moving till the omelet is done ; a little cream is an improvement.
VtCittaMtB.
TO DRESS SALAD. The lettuce should be gathered early in the morn- ing ; pick and wash it well ; let it lie in water till required : then drain the water from it. Have eggs boiled hard, oil, mustard, pepper and salt, according to taste. Ornament with slices of hard-boiled eggs.
CAULIFLOWER.
Get those that are hard and white ; cut off the stalk ; take off the outside leaves ; put it down to
FAMILY RECEIPT BOOK. 55
boil in hot water, with a little salt : a large one will take half an hour. Do not let it boil too much: eat with drawn butter.
Scrape and wash them : cover them with water, and let them boil till tender, which will be from one to two hours : send to table with butter, pepper and salt, or fry them brown.
Let them be scraped and washed ; boil them ; try them with a fork ; if they are tender, they are done ; dress with drawn butter.
TURNIPS. Pare, wash and cut up ; put them on to boil ; when done, take them up ; mash them in a tin pan : season with pepper, salt, and butter ; send hot to table.
SALSIFY OR OYSTER PLANT. Wash and scrape them well ; put them down to boil ; when soft, mash and season with pepper and salt : make a batter of milk, flour and egg. Mix all well together ; drop them the size of oysters with a tablespoon, and fry them a light brown.