Estimated Nutrition (whole recipe, rough)
Counts 10 of 11 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Tomato | 1 medium (123g) | 22 |
| Chili | 1 tsp (2.7g) | 8 |
| Clove | 1 tsp ground (2g) | 7 |
| Cinnamon | 1 tsp ground (2.6g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- one cup salt boiled
- one tea-cup water
- three eggs well beaten
- two table-spoons butter
- four eggs hard
- one peck tomatoes
- five cents worth cloves
- five cents worth cinnamon
- five cents worth allspice
- ten cents worth black pepper
- ten cents worth red pepper
- one half
- 5 eggs
- salt
- pepper
- vinegar
- cloves
- cinnamon
- allspice
- black pepper
Directions
Put one tea-cup water and one tea-cup milk on fire to scald, and when hot stir in a table-spoon flour, previously mixed smooth with a very little cold water, add three eggs well beaten and strained, season with salt and pepper, two table-spoons butter and a little vinegar; boil four eggs hard, slice and lay over the dish; pour over sauce, and serve with boiled fish.
TOMATO CATSUP — Mrs. A. J. Foster, Erie.
One peck tomatoes, one cup salt boiled with the tomatoes ; after they are sifted take five cents worth cloves, five cents worth cinnamon, five cents worth allspice, ten cents worth black pepper, ten cents worth red pepper, and some celery seed; add spices after boiling down one half. Bottle while cold.
Eggs and Omelets,