Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
96
Calories
7g
Protein
6g
Fat
4g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
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 tablespoon of vinegar
- two raw eggs
- half mustardspoons of mixed mustard beaten together
- mustard
- vinegar
- cayenne
- black pepper
Directions
1
Mrs. P. B. Ayer.
2
Yolks of two raw eggs, (not a particle of the white or your sauce will curdle,) and one and a half mustardspoons of mixed mustard beaten together ; add very slowly the best salad oil, stirring constantly until you can reverse the dish without spilling ; then add one tablespoon of vinegar and cayenne and black pepper to taste, one-half
3
134 THE HOME COOK BOOK.
4
teaspoon salt ; stir briskly until quite light colored, and serve on lobster, lettuce or fish.
By Home for the Friendless (Chicago, Ill.) ·
Recipe sourced from
internet_archive