Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
183
Calories
6g
Protein
17g
Fat
1g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| 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
- three eggs
- one large wine-glass of acid jelly into the ejigs
- one table-spoonful butter
- one half tea-cupful vinegar
Directions
1
Beat three eggs, leaving out one of the whites, cut up one large wine-glass of acid jelly into the ejigs, mix a table-spoonful of flour and mustard with a little vinegar, one table-spoonful butter, one half tea-cupful vinegar. Boil the whole mixture, and stir all the time until it becomes thick ; after cooling, chop up a green cucumber pickle very fine, and mix with it. — Mrs. Simms.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive