Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
106
Calories
1g
Protein
6g
Fat
13g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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-fourth teaspoon of mustard in one tablespoon vinegar
- five tablespoons of vinegar
- two tablespoons of sweet cream
- one tablespoon vinegar
- two tablespoons of sugar
- mustard
- vinegar
Directions
1
Dissolve one-fourth teaspoon of mustard in one tablespoon vinegar, add five tablespoons of vinegar and two tablespoons of sugar, beat thoroughly and put with vinegar, boil, stirring constantly until thickens. Cool and thin with two tablespoons of sweet cream. Good for for fruits and string beans. — Mrs. Lloyd, Sedro Wooley, Wrash.
Recipe sourced from
internet_archive