Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 tablespoonful of vinegar
- one tablespoonful of butter
- one teaspoon salt
- one-half teaspoon dry mustard
- four yolks you have used
- 10 thin the dressing to the desired consistency
- vinegar
- salt
- mustard
- pepper
Directions
To every yolk of raw egg add one tablespoonful of vinegar, beat thoroughly, place on the stove and stir constantly, cook- ing until thick enough to drop heavily from the spoon. Take from the stove, and to every four yolks you have used, add one tablespoonful of butter. After adding butter if%there are any lumps in it, place on the stove just a moment and stir. Have ready one teaspoon salt, one-half teaspoon dry mustard, one- fourth teaspoon pepper, season to taste with this, and when ready to use the dressing, have a little well whipped cream 10 thin the dressing to the desired consistency. — Mrs. Edward Wheeler, Manistee, Mich.