Photo: Gregor Moser
Estimated Nutrition (whole recipe, rough)
24
Calories
1g
Protein
1g
Fat
5g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- salt
- mustard
- cayenne
- vinegar
- lemon juice
Directions
1
Take raw yolks of eggs, beat in a little olive oil slowly; when becomes like butter add salt, then little more oil, then dry mustard and cayenne; then alternately oil, vinegar and lemon juice until thick enough to spread. Before serving, add whipped cream. Used with frog's legs, broiled fish, fried calf's brains, — Contributed, Williams, Ariz.
Recipe sourced from
internet_archive