Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
133
Calories
6g
Protein
6g
Fat
14g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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 |
| 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
- ten tablespoons vinegar
- twelve teaspoons sugar
- one teaspoon salt
- four well beaten eggs add ten tablespoons vinegar
- one scant tea- spoon of mustard
- 75 gether until it begins to thicken
- vinegar
- salt
- mustard
Directions
1
To four well beaten eggs add ten tablespoons vinegar, twelve teaspoons sugar, one teaspoon salt, one scant tea- spoon of mustard, butter size of an egg. Stir all to-
2
BETHANY UNION COOK BOOK 75
3
gether until it begins to thicken, take from fire and then cool. Thin with sweet or sour cream to desired con- sistency. Mrs. John McKeever.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive