Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Clove | 1 tsp ground (2g) | 7 |
| Allspice | 1 tsp ground (1.9g) | 5 |
| Salt | 1 tsp (6g) | 0 |
| Mace | 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
- 8 hard boiled eggs
- salt
- allspice
- cloves
- mace
Directions
USED BY MRS. WILLIAM LOGAN FISHER, OF WAKEFIELD, GERMANTOWN, 1850.
_Contributed by Miss Hannah Fox, Philadelphia, Pa._
Boil a pair of chickens until you can pull the meat from the bones. Take out the meat and let the bones boil to a jelly. The next day cut the meat in pieces, throw it into the jelly, when melted, and add to it catsup, salt, allspice, cloves and mace; cut up 6 or 8 hard boiled eggs and a lemon sliced. Then put into round dishes or moulds and let it cool for luncheon or supper.