Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
690
Calories
20g
Protein
18g
Fat
109g
Carbs
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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 teaspoon dry mustard
- one tablespoon flour
- two tablespoons sugar
- two tablespoons melted butter
- three-fourths cup hot water
- half cup hot vinegar
- three egg yolks
- one tea- spoon salt
- one-fourth salt spoon paprika
Directions
1
Three egg yolks, not cooked, one teaspoon dry mustard, one tea- spoon salt, one tablespoon flour, one-fourth salt spoon paprika, two tablespoons sugar, two tablespoons melted butter, three-fourths cup hot water, one -half cup hot vinegar, cook and pour over the beaten yolks. Add sweet or sour cream. — Mrs. Sam Ronalds.
By United Methodist Church (Grayville, Ill.) ·
Recipe sourced from
internet_archive