Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
160
Calories
2g
Protein
12g
Fat
14g
Carbs
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Onion | 1 medium (110g) | 44 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chives | 1 tbsp (3g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| Sauce | not in our table | 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
- two tablespoonfuls of lemon juice
- one teaspoonful of finely chopped chives
- one-half teaspoonful onion juice to two cups of drawn butter sauce
- two cups of drawn butter sauce
- lemon juice
- chives
Directions
1
Add two tablespoonfuls of lemon juice, the same amount of capers, chopped pickles and olives, and one teaspoonful of finely chopped chives, or in place of the chives one-half teaspoonful onion juice to two cups of drawn butter sauce.
2
172 ROCKY MOUNTAIN COOK BOOK.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive