Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1 cup water
- 4 eggs 1/2 teaspn
- 1/2 teaspn
- 6 well buttered timbale molds
- half filled
- 6 eggs are sometimes used
- salt
Directions
4 eggs ½ teaspn. salt a few drops of onion juice 1 cup water, milk or thin cream
Beat eggs, salt and onion juice until blended only; add liquid gradually. Divide equally among 6 well buttered timbale molds (common cups will serve the purpose). Stand in a pan half filled with hot water and bake in a moderate oven about 20 m., or till firm to the touch. Turn out carefully on heated platter and pour bread or tomato sauce around. 5 or 6 eggs are sometimes used.
A teaspn. of chopped parsley with or without onion, a few peas or a little stewed corn may be added to eggs before putting into cups.
The timbales may be served on rounds of toast or of broiled trumese or nutmese.