Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 cup sour cream
- one-half cup vinegar
- two tablespoons sugar
- one tablespoon cornstarch
- half teaspoon mustard
- two eggs
- one heaping tablespoon but- ter
Directions
Two eggs, one cup sour cream, one-half cup vinegar, two tablespoons sugar, one tablespoon cornstarch, one- half teaspoon mustard, salt, one heaping tablespoon but- ter. Beat the eggs lightly, add the remaining ingredients except the butter. Cook in a double boiler until moder- ately thick, stirring constantly. Beat in the butter after taking from fire. If kept in a cool place the dressing will keep for weeks and may be thinned if it becomes too thick by adding cream. Mrs. R. G. Lawry.