Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
160
Calories
8g
Protein
11g
Fat
8g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Carrot | 1 medium (61g) | 25 |
| 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
- 1 teaspoon salt
- 1 tablespoon heavy cream
- 4 carrots
- 2 eggs
- 1 saltspoon pepper
Directions
1
4 carrots (large); 1 teaspoon salt;
2
2 eggs; 1 saltspoon pepper.
3
1 tablespoon heavy cream;
4
Scrape and cut in pieces the carrots, and boil in soup stock until tender ; then mash through collander. Beat the eggs, cream, salt and pepper and mix the carrots in this. Butter the timbale molds, fill ^ full, and stand same in hot water. Boil 25 minutes, and serve with cream sauce, and if you wish, surround with green peas. Nice to serve with birds or chicken.
5
— N. York.
By Kaufman, Nettie M ·
Recipe sourced from
internet_archive