Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- 1 teaspoon mustard
- 2 tablespoons sugar
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup cream
- 2 cup hot vinegar
- 3 eggs
Directions
Yolks of 3 eggs, beaten lightly, 1 teaspoon mustard (dry), 2 tablespoons sugar, 1 teaspoon sugar, 1 teaspoon salt, % salt- spoon pepper ; whites of the eggs beaten, but not stiff ; 1 cup cream, V2 cup melted butter, measured before melted, ]/2 cup hot vinegar. Cook all together in double boiler until you can feel it is thickening the least bit. Stir constantly, and when you take it from the fire stir until cool. If necessary thin with whipped cream. Mrs. E. J. Henry.