Estimated Nutrition (whole recipe, rough)
Counts 11 of 12 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Ham | 100g cooked | 145 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Tea | 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
- four slices of bread
- one pint of boiling milk
- one-half teaspoonful of salt
- one-fourth teaspoonful of pepper
- two tablespoonfuls of melted butter
- one tablespoonful of olive oil
- one teaspoonful of french mustard
- three eggs twenty minutes
- two table- spoonfuls of butter
- two heaping tablespoon fuls of the good cheek cook-book
- 37 flour
- six eggs until stiff
- six little nests in the mound
- six eggs
- one small tea
- twelve eggs fifteen minutes
- two heaping tablespoonfuls of finely chopped ham
- vinegar
- mustard
- salt
- pepper
- parsley
Directions
Toast four slices of bread, boil three eggs twenty minutes, one pint of boiling milk, one-half teaspoonful of salt, one-fourth teaspoonful of pepper, two table- spoonfuls of butter, two heaping tablespoon fuls of
THE GOOD CHEEK COOK-BOOK. 37
flour, mix all together and cook, put whites of eggs through a fruit press, mix with the other ingredients and pour over the toast, pat yolks through the press and garnish the top.
EGGS (Baked). Beat the whites of six eggs until stiff and dry, form them into a mound on a platter, make six little nests in the mound, drop the yolks into them without breaking. Put salt, pepper and butter on each. Then brown over in a very hot oven. Cooking School.
EGGS (Deviled)— No. 1. Boil hard six eggs, remove the shells and halve each egg, slipping the yolks into a bowl. Prepare a dressing for them as follows: Two tablespoonfuls of melted butter, two of vinegar, one of sugar, one small tea.spoonful of French mustard, salt and pepper, add the yolks, rub all together until free from lumps, make into balls and replace in the whites, cut off the end of the egg so that it will stand upon the platter ; garnish with parsley. Mrs. H. Darland,
Newark, N. Y.
EGGS (Deviled)— No. 2. Boil twelve eggs fifteen minutes, cut lengthwise, take out yolks and mash them, add to them one tablespoonful of olive oil or butter, one teaspoonful of French mustard, two heaping tablespoonfuls of finely chopped ham ; salt and pepper to taste. Rub all together. Fill the whites with this mixture, and serve for tea or lunch.
38 THE GOOD CHEEK COOK BOOK.
EGGS (Boiled "to the Queen's Taste"). Have the water boiling, put in the eggs and set the kettle on the back of the stove for five minutes.
Dr. Chakles A. Hayes.