Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
249
Calories
6g
Protein
19g
Fat
14g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salad | not in our table | 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
- four eggs beaten
- one tea-spoonful sugar
- two tea-spoonfuls made mustard
- six table- spoonfuls salad oil
Directions
1
Yelks of four eggs beaten, one tea-spoonful sugar, salt-spoonful of cayenne pepper, two tea-spoonfuls made mustard, six table- spoonfuls salad oil, five of celery vinegar ; stir all well, and put in the saucepan ; boil three minutes, stirring all the time. When cold, pour over chicken salad. — Mrs. Jones.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive