Estimated Nutrition (whole recipe, rough)
323
Calories
6g
Protein
33g
Fat
1g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Vegetable | 1 tbsp (14g) | 120 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 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
- one pint of vinegar until quite thick
- two teaspoonfuls each of mustard
- one-half cup of oil
- four well-beaten eggs stir
- 74 vegetables
Directions
1
MRS. G. R. OSGOOD.
2
To four well-beaten eggs stir in, over a slow fire, one pint of vinegar until quite thick and hot (not boiling), then mix in two teaspoonfuls each of mustard, black pepper and salt, one-half cup of oil or melted butter. Do not turn it over the cabbage, or cauli- flower until quite cold. It can be kept in a cool place for a month.
3
74 VEGETABLES.
By Des Moines. Plymouth church. [from old catalog] ·
Recipe sourced from
internet_archive