Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- one teaspoon of made mustard
- two teaspoons of powdered sugar
- two raw eggs
- one lemon
- mustard
- vinegar
- salt
Directions
M. A. T. Take the yolks of two raw eggs, beat with them one teaspoon of made mustard ; this mustard should be mixed with water, not vinegar ; then add to this, drop by drop, olive oil, stirring constantly until the mixture becomes very thick ; then add two teaspoons of powdered sugar and a scant one of salt ; mix thoroughly ; squeeze in the juice of one lemon ; beat well, and if too thick, thin with a little sweet cream. If preferred, omit the lemon and cream, and use vinegar. This dressing with lettuce, cel- ery or potato, makes a delicious salad. If needed for chicken salad, the yolks of hard boiled eggs added make it richer. Garnish lettuce with nasturtium blossoms and