Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- half pint of vinegar
- a pint of vinegar
- one kind you may mix
- two eggs slightly
- vinegar
- salt
- pepper
- mustard
Directions
Chop fine any kind of cold meat, beef, veal or pork. If you have more than one kind you may mix them, and a little ham is an improvement. Add about three-fourths as much well mashed Irish potatoes as you have meat, and stir into it a dressing made by beating two eggs slightly, mixing them with half a pint of vinegar and letting it thicken over the fire. Season with salt, pepper and mustard to taste. It should be thoroughly saturated with the dressing, and if there is a good deal of meat you will need a double quantity. If you want it very nice use the yolks only of the eggs, in the proportion of four to a half pint of vinegar.