Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
163
Calories
7g
Protein
11g
Fat
3g
Carbs
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Mutton | 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
- 2 cups chopped cooked mutton
- Yolks 6 “hard-boiled” eggs
- ¾ teaspoon mixed mustard
- Salt
- Cayenne
- 1 cup of cream
- ¼ cup wine
Directions
1
Mash the yolks, and season with mustard, salt, and cayenne. Add cream and mutton. When thoroughly heated add wine. Serve on toast.
By Fannie Merritt Farmer ·
Recipe sourced from
gutenberg