Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
329
Calories
14g
Protein
25g
Fat
13g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| 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
- one cup milk
- one tablespoonful butter
- one tablespoonful corn- starch
- four eggs twenty minutes
- six small squares of buttered toast on a dish
Directions
1
Cook four eggs twenty minutes, make a white sauce with one cup milk, one tablespoonful butter, one tablespoonful corn- starch; lay six small squares of buttered toast on a dish, cover it with white sauce, then sprinkle with the whites chopped fine, and the yolks pressed through a ricer.
2
EGGS. 101
By Clarke, Mary Lamson. [from old catalog] ·
Recipe sourced from
internet_archive