Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
138
Calories
1g
Protein
14g
Fat
4g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Clove | 1 tsp ground (2g) | 7 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Garlic | 1 clove (3g) | 4 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| 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 clove of garlic into 2
- 3 pieces
- 3 tablespoons tarragon vine- gar gradually
- 6 tablespoons oil very slowly until all are nicely blended
- 2 anchovies
- 2 saltspoons salt
- 1 white pepper
- clove
- salt
- white pepper
Directions
1
Take 2 anchovies and mash to a pulp, with a little of the oil the anchovies come in. Break 1 clove of garlic into 2 or 3 pieces and add to anchovies. Add 3 tablespoons tarragon vine- gar gradually with 2 saltspoons salt and 1 white pepper. Then beat in 6 tablespoons oil very slowly until all are nicely blended. Put on ice until ready to be served. This is nice served on head lettuce, endive or watercress. Mrs. Hubbard.
By North End Club (Chicago, Ill.) ·
Recipe sourced from
internet_archive