Photo: Gabriel Gurrola
Estimated Nutrition (whole recipe, rough)
253
Calories
15g
Protein
13g
Fat
19g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Egg | 1 large egg (50g) | 78 |
| Carrot | 1 medium (61g) | 25 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- 2 cups mashed carrot 1 teaspn
- 1 teaspn
- 2 teaspns
- 1 pint rich milk whites 3 eggs add stiffly-beaten whites of eggs to other ingr
- 3 eggs add stiffly-beaten whites of eggs to other ingredients which have been
- parsley
Directions
1
2 cups mashed carrot 1 teaspn. salt 2 teaspns. chopped parsley 1 pint rich milk whites 3 eggs
2
Add stiffly-beaten whites of eggs to other ingredients which have been mixed. Bake in buttered mold in pan of water, until firm in center, about ½ hour. Let stand a moment after removing from oven, unmold on to platter or chop tray, surround with spinach leaves or garnish with other green and serve with sour sauce.
By Evora Bucknum Perkins ·
Recipe sourced from
gutenberg