Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
233
Calories
14g
Protein
14g
Fat
13g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| 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-half cup rich milk
- one-half teaspoon salt
- one teaspoon dry mustard
- two whole eggs beaten light
Directions
1
Two whole eggs beaten light, one cup vinegar, one-half cup rich milk, one-half teaspoon salt, one teaspoon dry mustard, little pepper, butter size of walnut. Put all in granite or earthen bowl over fire and stir constantly until thick. — Mrs. G. W. Glowner, Williams, Ariz.
2
WILLIAMS PUBLIC LIBRARY ASSOCIATION 851
Recipe sourced from
internet_archive