Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
286
Calories
7g
Protein
22g
Fat
14g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- two tablespoons of sugar
- a teaspoon of mustard
- a cup of vinegar
- a cup of sweet cream
- two eggs
- butter the size of an egg
Directions
1
CABBAGE SALAD — Beat up two eggs with two tablespoons of sugar and butter the size of an egg, a teaspoon of mustard, a little pepper and lastly half a cup of vinegar and half a cup of sweet cream. Cook until it thickens, let cool and pour over shredded cabbage and mix. Let it stand at least half an hour, then mix again, garnish with sliced hard boiled eggs. Tomatoes and lettuce may be made in the same way.
By Paidar, Marie, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive