Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
231
Calories
7g
Protein
22g
Fat
1g
Carbs
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Meat | not in our table | 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
- one half pound of meat pulp add five ounces of butter
- a cupful of cream will make about the right amount after being whipped
- five ounces of butter
- one whole egg
- four yolks
- four eggs if used
- one pint of whipped cream--three quarters of a cupful of cream will make about t
Directions
1
To one half pound of meat pulp add five ounces of butter, one whole egg, and four yolks, or the whites alone of four eggs if used with white meat; beat very thoroughly together; pass again through the sieve; place on ice and beat in slowly one pint of whipped cream--three quarters of a cupful of cream will make about the right amount after being whipped.
By Mary Ronald ·
Recipe sourced from
gutenberg