Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| 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 gill of beef-tea
- two eggs
- two table- sweeten
- salt
Directions
ik and a little lemon-peel or mace. Put the n, and keep it in the Good
new mi ingredients into a jar, cover it dow oven for four hours. When cold, remove the fat. the first thing in the morning, or at night.
A sav made in eggs an add one of salt; cup whi piece of on the « it on th the cut cup; le
Beat spoonft accord
Tak well th juice, § water,
Put lemon and p till co
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FOOD FOR THE SICK. 163
SAVORY CUSTARD,
A savory custard, much relished by sick people, is made in the following manner : Take the yolks of two eggs and the white of one, and put in a small basin; add one gill of beef-tea, and a quarter of a saltspoontul whip up the eggs and the beef-tea; take a small
of salt ; ye mixture, and butter it; take a
cup which will hold tl
piece of white letter-paper, and butter that, and tie it
on the cup; have a saucepan with hot water, and put
‘t on the fire to boil; when the water is boiling, put in
the cup so that the water stands below the top of the
cup; let it simmer for a quarter of an hour; serve hot. EGG AND WiNE, OR BRANDY.
Beat up a raw fresh egg, and stir with it two table- Sweeten or not,
spoonfuls of wine, or one of brandy. according to taste.