Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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
- one tablespoon of sugar
- one-fourth teaspoon of salt
- one-half teaspoon of ground mustard
- one teaspoon mustard
- one teaspoon salt
- one teaspoon flour
- five teaspoons sugar
- two tablespoons melted butter
- one egg
- one small cup of weak vinegar
- three eggs
- five table- spoons vinegar
- 74 bethany union cook book
- vinegar
Directions
One egg, beaten, one tablespoon of sugar, one-fourth teaspoon of salt, one-half teaspoon of ground mustard. Beat together thoroughly, add one small cup of weak vinegar. Boil until it thickens, stirring constantly.
Mrs. H. C. Horstman.
SALAD DRESSING— COOKED.
One teaspoon mustard, one teaspoon salt, one teaspoon flour, five teaspoons sugar, three eggs (yolks) five table- spoons vinegar, two tablespoons melted butter or olive oil. Cook in double boiler and thin with cream. For a fruit salad it is better to whip the cream.
Mrs. Frank White.
74 BETHANY UNION COOK BOOK