Photo: Markus Spiske
Estimated Nutrition (whole recipe, rough)
202
Calories
8g
Protein
17g
Fat
5g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| 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
- 1/2 teaspoon salt
- 2 tablespoons melted butter
- 1 cup tomato puree
- 3 eggs
Directions
1
3 eggs. y2 cup sifted bread crumbs.-
2
1/2 teaspoon salt. , 2 tablespoons melted butter.
3
1/^ teaspoon pepper.
4
1 cup tomato puree.
5
Turn into buttered timbale molds. Set in baking dish on small folds of paper and surround with boiling hot water. Bake in moderate oven until the mixture is firm in center. The water must not boil. Take from the water. After a few moments turn out of molds. Serve with cream sauce.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive