| CATEGORY | CUISINE | TAG | YIELD | |
|---|---|---|---|---|
| Eggs | Soups | 6 | Servings | |
INGREDIENTS
| 2 | Eggs, separated | |
| Salt & pepper | ||
| 1/2 | t | Chopped parsley |
| 6 | Minced almonds | |
| 1/2 | t | Baking powder |
INSTRUCTIONS
Flour Beat egg yolks very light. Add salt, pepper, parsley, almonds, baking powder, & enough flour to make a VERY stiff batter. Add beaten egg whites. Test a teaspoonful in boiling water - if it boils apart, add more flour. Drop from teaspoon into boiling soup 10 minutes before serving. This is from The Settlement Cookbook. Posted to MM-Recipes Digest by ALISON MEYER on Oct 20, 98
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Nutrition (calculated from recipe ingredients)
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Calories: 24
Calories From Fat: 14
Total Fat: 1.6g
Cholesterol: 62mg
Sodium: 64.4mg
Potassium: 23.7mg
Carbohydrates: <1g
Fiber: <1g
Sugar: <1g
Protein: 2.1g