Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Vegetable | 1 tbsp (14g) | 120 |
| 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 |
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 cups butter
- one-third cup sugar
- two teaspoons dry mustard
- one teaspoon salt
- one tablespoon flour
- a pint of vinegar
- eight eggs
- 39 vegetables what we eat today walks
- vinegar
Directions
Yolks of eight eggs, one and one-half cups butter, one-third cup sugar, two teaspoons dry mustard, one teaspoon salt, pinch red pepper, one tablespoon flour. Mix the above well; heat a pint of vinegar; when boiling add the above mixture and let this cook until it thickens, when cool pour into a glass jar and keep in a cool place. — May me Vin- cent.
GEO. D. MATHEWS
The best of everything in the Grocery line at Reasonable Prices
Pure Food Bread
"OFTEN BUTTERED
NEVER BETTERED"
T. H. MURPHY, Grayville
GRAYVILLE COOK BOOK 39
Vegetables
What we eat today walks and talks tomorrow; therefore, if we would walk well and talk well, we must eat well.