Photo: Eiliv Sonas Aceron
Estimated Nutrition (whole recipe, rough)
233
Calories
15g
Protein
13g
Fat
14g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Celery | 1 stalk (40g) | 6 |
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
- 1 cup milk 3/4 cup fine cut celery 1 tablespn
- 3/4 cup fine cut celery 1 tablespn
- 2 eggs 1 cup milk 3/4 cup fine cut celery 1 tablespn
- 1 tablespn
- 1/2 tablespn
- 1/2 teaspn
Directions
1
2 eggs 1 cup milk ¾ cup fine cut celery 1 tablespn. melted butter ½ tablespn. chopped onion ½ teaspn. salt
2
Simmer onion and celery in butter without browning. Beat eggs and mix all ingredients. Turn into custard cups; bake in pan of water, covered, until egg is set; after standing a few minutes, turn out of cups on to individual dishes. Serve with ripe olives and wafers or as a garnish to meat dish. May turn on to broiled rounds of trumese.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg