Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
227
Calories
14g
Protein
13g
Fat
13g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
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 egg v2 pint boiling milk poured over it beat the white of the egg to a stiff
Directions
1
V2 cupful sugar Butter size butternut
2
Yolk 1 egg V2 pint boiling milk
3
poured over it Beat the white of the egg to a stiff froth. Put into the dish to serve the sauce in. Pour the liquid over it. Flavor and serve. Mrs. W. B. Frink.
By Johnson, Vt. Congregational church. [from old catalog] ·
Recipe sourced from
internet_archive