Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
150
Calories
1g
Protein
14g
Fat
7g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Chive | 1 tbsp (3g) | 1 |
| 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
- 6 tablespoonfuls of 3 tablespoonfuls of tarragon olive oil
- 3 tablespoonfuls of tarragon olive oil
- 1 teaspoonful of salt
- 1 tablespoonful of 1 tablespoonful of chopped parsley
- 1 tablespoonful of chopped parsley
- a small piece of ice
- vinegar
- lemon juice
- salt
- paprika
- cayenne
- parsley
- chives
- pepper
Directions
1
6 tablespoonfuls of 3 tablespoonfuls of Tarragon olive oil; vinegar or lemon juice;
2
yi tesapoonful of 1 teaspoonful of salt;
3
paprika; Dash of cayenne;
4
1 tablespoonful of 1 tablespoonful of chopped parsley ; chives.
5
Have bowl very cold, and add a small piece of ice; put in salt, pepper, and add slowly the oil, stirring rapidly. When thick, remove the ice and add the vinegar, or lemon juice, chives, and parsley. Use at once.
By Colville, Jessie Henderson. [from old catalog] ·
Recipe sourced from
internet_archive