Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
188
Calories
16g
Protein
13g
Fat
2g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Parmesan Cheese | 1 oz (28g) | 110 |
| 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
- two halves together so as to make it appear as a whole egg
- one raw egg beaten light
- two slightly heaping tablespoonfuls of grated parmesan cheese
Directions
1
Prepare the eggs as in the recipe for stuffed eggs, filling the cavity of the whites evenly, and pressing the two halves together so as to make it appear as a whole egg. Take what is left of the mixture, add to it one raw egg beaten light, roll each egg in this, covering thoroughly every part of it, and fry in boiling fat. Serve around a dish of green peas, or with a cream sauce into which has been stirred, just before removing from the fire, two slightly heaping tablespoonfuls of grated Parmesan cheese.
By Henrietta Latham Dwight ·
Recipe sourced from
gutenberg