Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Pea | 1/2 cup (72g) | 62 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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
- 1 teaspoon parsley
- 1 cup milk
- a cup of green peas
- 5 eggs
- parsley
- salt
- cayenne
Directions
y-i pt. bread crumbs; 1 teaspoon parsley (chopped);
1 cup milk; J^ teaspoon salt;
5 eggs; cayenne (a dash).
Cover the bread crumbs with boiling milk, and when crumbs are soft add the eggs, well-beaten, parsley, salt and cayenne pep- per. To this mixture you may add a little cold meat or a cup of green peas, cauliflower or asparagus (tips, previously cooked). Pour into tiny timbale pans, set them in a pan of hot water and cook in the oven for 20 minutes. When done invert into a platter. Remove the moulds, and serve with a well-seasoned cream sauce.
— Ida Ehrman Hirschfield.