Estimated Nutrition (whole recipe, rough)
82
Calories
6g
Protein
5g
Fat
1g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- 4 eggs very slowly when thick
- vinegar
- parsley
- salt
Directions
1
V2 cup of vinegar, a little chopped onion till reduced to half, add yolk of 4 eggs Very slowly when thick. Add I14 tablespoons each of clarified butter and oil, a little chopped parsley and salt. Serve with fish and tenderloin cutlets.
By [Hayes, Emma (Allen), Mrs.], 1868- [from old catalog] ·
Recipe sourced from
internet_archive