Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
183
Calories
6g
Protein
17g
Fat
1g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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
- six tablespoonfuls of vinegar
- four egg yolks
- one generous teaspoonful of butter
- vinegar
Directions
1
Four egg yolks and one whole Six tablespoonfuls of vinegar,
2
egg, One generous teaspoonful of butter.
3
Heat the vinegar scalding hot; beat the eggs until creamy; pour the hot vinegar over the beaten eggs; cook over boiling water, stir- ring constantly until it thickens, then add the butter; season accord- ing to the salad to be served.
By Tracy, Suzanne. [from old catalog] ·
Recipe sourced from
internet_archive