Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
457
Calories
24g
Protein
31g
Fat
21g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Celery | 1 stalk (40g) | 6 |
| 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
- one-fourth cup sour cream
- one tablespoon of butter
- half teaspoon of celery salt
- half teaspoon of prepared mustard
- one-fourth teaspoon of salt
- one teaspoon of pure sweet olive oil
- one egg thoroughly beaten
- three level tablespoons granulated sugar
Directions
1
One egg thoroughly beaten, one-fourth cup sour cream, three level tablespoons granulated sugar, one tablespoon of butter, one of flour, one -half teaspoon of celery salt, one -half teaspoon of prepared mustard, one -fourth teaspoon of dry mustard, one-fourth teaspoon of salt, one teaspoon of pure sweet olive oil and the juice of half a lemon, added after the dressing has been removed from the stove and slightly cooled. — Mrs. Wm. Thorn.
By United Methodist Church (Grayville, Ill.) ·
Recipe sourced from
internet_archive