Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
16
Calories
0g
Protein
0g
Fat
3g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- a dash of vinegar
- cayenne
- white pepper
- salt
- vinegar
- parsley
Directions
1
Boil as many eggs as are needed for twenty minutes; when coo) enough to handle cut in halves lengthwise; extract the yolks and rub these to a paste with a little melted butter, some cayenne pep- per (or white pepper if preferred), a little salt, and jnst a dash of vinegar; fill the whites with this and serve on a platter garnished with parsley. ]\rrs. D. L. Gerould.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive