Photo: Joseph Gonzalez
Estimated Nutrition (whole recipe, rough)
199
Calories
7g
Protein
18g
Fat
3g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1/4 pound fresh butter
- 10 hard-boiled eggs in half lengthwise
- two raw eggs
- parsley
- pepper
- nutmeg
Directions
1
Cut 10 hard-boiled eggs in half lengthwise, take out the yolks, pound them in a mortar, add breadcrumbs soaked in milk and 1/4 pound fresh butter. Pound all together; add a little chopped onion, parsley, bruised pepper, and grated nutmeg; mix it with the yolks of two raw eggs; fill the halved whites with this forcemeat; lay the remainder at the bottom of dish and place the stuffed eggs around it. Put in an oven and brown nicely.
By Margaret Brown ·
Recipe sourced from
gutenberg