Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
143
Calories
7g
Protein
11g
Fat
3g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Chili | 1 tsp (2.7g) | 8 |
| 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
- six tablespoonfuls of sweet cream
- six tablespoonfuls of vinegar
- two teaspoonfuls of mixed mustard
- one pint cf cayenne pepper
- three eggs beaten up light
- one teaspoon- ful of salt
Directions
1
Three eggs beaten up light, six tablespoonfuls of sweet cream or milk, six tablespoonfuls of vinegar, two teaspoonfuls of mixed mustard, one pint cf Cayenne pepper, one teaspoon- ful of salt. Cook as custard, and when thick set off to cool, and pour on your cabbage.
By Keokuk (Iowa). Westminster Presbyterian church ·
Recipe sourced from
internet_archive