Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
641
Calories
20g
Protein
18g
Fat
96g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 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
- one cup vinegar
- one tablespoonful butter
- one tablespoonful corn starch
- two eggs
- one teaspoonfui salt
- one teaspoonfui mustard
- one small cup vinegar
Directions
1
Two eggs, one cup vinegar, one tablespoonful butter, one teaspoonfui salt, one tablespoonful corn starch, one teaspoonfui mustard (dry), one small cup vinegar. Mix all together, cook until thick, set away to cool, then add cream to thin. Dressing will keep from three weeks to a month if kept in a cool place. — Mrs. F. Machleb, Anaheim, Calif.
Recipe sourced from
internet_archive