Estimated Nutrition (whole recipe, rough)
84
Calories
6g
Protein
6g
Fat
1g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| 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-half cup vinegar
- three large teaspoons ground mustard in a bowl
- two eggs
- vinegar
Directions
1
Put three large teaspoons ground mustard in a bowl. Pour on enough warm water to make stifif paste, rub smooth, add one-half cup vinegar, beat two eggs and
2
BETHANY UNION COOK BOOK 197
3
add to mixture. I'ut bowl iu boiling water till mixture thickens, add piece of butter size of an egg and stir until dissolved. Mks. Geo. M. Murray.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive