Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
136
Calories
7g
Protein
11g
Fat
3g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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
- a pint of cream
- a small teaspoonful of finely minced parsley
- six eggs
- pepper
- salt
- parsley
Directions
1
Half a pint of cream, six eggs, salt and white pepper, and a small teaspoonful of finely minced parsley. Bring the cream to a boil in a chafing dish, break the eggs carefully, to keep the yolks whole, into the cream and cook until the whites are set--about three minutes. Have a delicate slice of toast for each egg on hot plates, lay an egg on each, pour the cream over them, sprinkle with pepper and salt and the chopped parsley and serve.
By Henrietta Latham Dwight ·
Recipe sourced from
gutenberg