Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
130
Calories
6g
Protein
5g
Fat
13g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- 1 teaspoonful of salt
- 1 tablespoonful of sugar
- 2 tablespoonfuls of 1 egg
- 1 egg
- vinegar
Directions
1
teaspoonful of mustard ; cupful of cream ;
2
1 teaspoonful of salt; % cupful of vinegar;
3
1 tablespoonful of sugar; 2 tablespoonfuls of 1 egg (slightly beaten) ; melted butter.
4
Mix all, being careful to add the vinegar last. Cook in double boiler until thick like custard. — Mrs. W. A. Johnson, Paris, Ky.
5
Pickles— Catsups— Sauces.
By Colville, Jessie Henderson. [from old catalog] ·
Recipe sourced from
internet_archive