Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- two tablespoonfuls of butter into the chafing dish
- one slice of onion
- 2 teaspoonful made mustard
- a teaspoonful of sugar
- a teaspoonful of salt
- six slightly beaten eggs
- 2 hard boiled eggs
- salt
- pepper
Directions
Scrambled Eggs and Tomatoes,
Cook half a can of tomatoes with half a teaspoonful of sugar for ten minutes. Put two tablespoonfuls of butter into the chafing dish with one slice of onion, and cook three minutes. Remove the onion and add the tomatoes, when hot add six slightly beaten eggs, half a teaspoonful of salt, and a little pepper ; cook until it thickens. Fresh tomatoes can be used, but should be cooked longer in the butter.
MISS CLARA M. ADAMS.
Barbecued Ham,
I tablespoonful butter.
i tablespoonful tomato catsup.
i slice ham.
2 teaspoonful made mustard, tablespoonful sherry.
Put all but the ham in the chafing dish. When at steaming point add the ham. Cook both sides about two minutes.
MRS. MORRIS F. ATKINS.
Anchovy Canapes,
2 hard boiled eggs. i Stale bread.
I tablespoonful butter. | Anchovy paste.