Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
713
Calories
21g
Protein
21g
Fat
109g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- one cup milk
- one teaspoonful flour
- one-half teaspoonful salt
- quarter teaspoonful pepper
- one teaspoonful chopped parsley
- one tablespoon- ful butter
Directions
1
Make a thin white sauce with one cup milk, one tablespoon- ful butter, one teaspoonful flour, one-half teaspoonful salt, one- quarter teaspoonful pepper, one teaspoonful chopped parsley. Pour this sauce into a large ramequin dish or deep pie plate and break into it as many eggs as you wish. Bake in a moderate oven till the white is set, or, omit the parsley and sprinkle grated cheese over it before baking. '
By Clarke, Mary Lamson. [from old catalog] ·
Recipe sourced from
internet_archive