Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
362
Calories
18g
Protein
25g
Fat
19g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Asparagus | 6 spears (90g) | 27 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- two tablespoonfuls of milk
- a bunch of asparagus twenty minutes
- a tablespoonful of warm butter
- four eggs
- pepper
- salt
Directions
1
Boil a bunch of asparagus twenty minutes; cut off the tender tops and lay them in a deep-pie plate, buttering, salting and peppering well. Beat up four eggs, the yolks and whites separately to a stiff froth; add two tablespoonfuls of milk or cream, a tablespoonful of warm butter, pepper and salt to taste. Pour evenly over the asparagus mixture. Bake eight minutes or until the eggs are set. Very good.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg