Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
188
Calories
7g
Protein
17g
Fat
2g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 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
- a piece of butter in a pan
- eight eggs in a dish
- parsley
- chives
- pepper
- salt
Directions
1
Break six or eight eggs in a dish, beat them a little, add parsley and chives chopped small, with pepper and salt; mix all well together, put a piece of butter in a pan, let it melt over a clear fire till nearly brown; pour in the eggs, stir it in, and in a few minutes it will be done sufficiently; double it, and dish it quite hot.
2
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By Mary Randolph ·
Recipe sourced from
gutenberg