Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
689
Calories
20g
Protein
23g
Fat
96g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| 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-half cup vinegar
- one-half teaspoon each of salt
- one-fourth cup butter to a cream
- one teaspoon flour
- one well beaten egg
Directions
1
Boil one-half cup vinegar with two teaspoons sugar, one-half teaspoon each of salt, mustard, cayenne. Beat one-fourth cup butter to a cream, with one teaspoon flour, stir into the boiling vinegar. Cook five minutes, then pour it over one well beaten egg.
By United Methodist Church (Grayville, Ill.) ·
Recipe sourced from
internet_archive