Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
300
Calories
7g
Protein
24g
Fat
14g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- four tablespoons of oil
- four tablespoons white vinegar
- one teaspoon salt
- one cup of sweet cream
- four eggs
- two tea- spoons sugar
Directions
1
Yolks of four eggs, four tablespoons of oil or melted butter, four tablespoons white vinegar, one teaspoon salt, two tea- spoons sugar and mustard. Put eggs, vinegar, salt, mustard, sugar and oil or butter in double boiler. Cook until it thickens. Remove from fire and stir until cold. Before serving add one cup of sweet cream.
2
356 THE ARIZONA COOK BOOK
Recipe sourced from
internet_archive