Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Anchovy | 100g | 210 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Salad | 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 tablespoons salad oil
- 2 tablespoons tarragon vinegar
- 1 teaspoon salt
- 3 teaspoon dry mustard
- 3 tablespoon walnut oil
- 1 dash anchovy oil
- 8 gherkins
- 1 medium sized onion
- vinegar
- salt
- paprika
- mustard
Directions
Two tablespoons salad oil, 2 tablespoons tarragon vinegar; mix well, then add 1 teaspoon salt, as much paprika as liked, 1-3 teaspoon dry mustard. Mix all together thoroughly and put in cool place. Chop about 8 gherkins (sweet) fine, also 1 medium sized onion, which add to the pickles; add 2-3 tablespoon walnut oil (from picked walnuts), 1 dash anchovy oil. Add to dressing and pour over chilled asparagus.
Mrs. D. O. Macquarrie.