Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Eggs | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- a teaspoonful of made mustard
- three fresh eggs quite light
- salt
- pepper
- nutmeg
- mustard
Directions
TAKE cold fowl or fresh meat of any kind, with slices of ham, fat and lean — chop thern together very fine, add half as much stale bread grated, salt, pepper, grated nutmeg, a teaspoonful of made mustard, a table- spoonful of catsup, and a lump of butter; knead all well together till it resembles sausage meat, make them in cakes, dip them in the yelk of an egg beaten, cover them thickly with grated bread, and fry them a light brown.
TO MAKE VERMECELLI. BEAT two or three fresh eggs quite light, make them into a stiff paste with flour, knead it well, and roll it out very thin, cut it in narrow strips, give them a twist, and dry them quickly on tin sheets. It is an excellent ingredient in most soups, particularly those that are thin. Noodles are made in the same manner, only instead of strips they should be cut in tiny squares and dried. They are also good in soups.