Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
733
Calories
29g
Protein
15g
Fat
119g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| 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
- 4 slices of allinson bread
- 1 pint of milk
- 1 teaspoonful of dried mixed herbs
- 1 finely chopped english onion
- 1 good tablespoonful of finely chopped parsley
- 3 eggs
- pepper
- salt
- parsley
Directions
1
4 slices of Allinson bread, 1 pint of milk, 1 finely chopped English onion, 1 good tablespoonful of finely chopped parsley, 1 teaspoonful of dried mixed herbs, 3 eggs, 2 oz. of butter, pepper and salt to taste. Soak the bread, fry the onion in 1-1/2 oz. of butter, and mix it with the soaked bread. Add the herbs, parsley, and seasoning, and mix all well. Butter a pie-dish with the rest of the butter, pour the mixture into it, and bake.
By T. R. Allinson ·
Recipe sourced from
gutenberg