Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
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
- a teaspoonful of mustard
- a pinch of parsley minced very fine
- two eggs
- two dessert spoonfuls of oil
- mustard
- parsley
- cayenne
Directions
Put into a very small bowl the yolks of two eggs, a des- sert spoonful of the best vinegar, and a little salt ; whip up this mixture with a whisk as quickly as possible. When the whole forms a sort of cream, add two dessert spoonfuls of oil, and a teaspoonful of mustard, which must be well mixed previously; a pinch of parsley minced very fine, and a little cayenne. The oil should be put in drop by drop to mix jDcrfectly. A little of Tournade's Kitchen Bouquet improves the flavor.
-FOK MAKING-
MUSH, GEMS, PUDDINGa&c,
Palatable,
Delicate, Easily Digested
Purest, Healthiest. Best,
And most popular preparation of
WHEAT On tlie Market.
IPI^P^I And very nourishing
Excellent for Invalids
COOKS IN FIVE MINUTES !
Highly recommended by
W. H. MANSFIELD & CO., Putnam
"Wholesale Dealer in
J§^&&tl& W^Wl'
Sole New Enerland Atrent for
Bishop, Hoyt & Co's
ORilGE LME FIOIIM OPiAIGES