Photo: K8
Estimated Nutrition (whole recipe, rough)
166
Calories
1g
Protein
14g
Fat
10g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| 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
- half teaspoonful of scraped onion pulp
- half teaspoonful each of salt
- one-half cup of oil
- three tablespoonfuls of vinegar
Directions
1
Chop fine the white of a hard-cooked egg. Add the yolk pressed through a sieve. A tablespoonful each of chopped chives, parsley, capers and cooked beet. Half teaspoonful of scraped onion pulp. One- half teaspoonful each of salt and paprica. One-half cup of oil and three tablespoonfuls of vinegar. Mix all thoroughly to be used on asparagus salad.
2
196 ROCKY MOUNTAIN COOK BOOK.
By Norton, Caroline Trask ·
Recipe sourced from
internet_archive