Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 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
- 2 tablespoons of butter
- 1 cup vinegar
- 2 teaspoons sugar
- two shredded peppers
- 2 eggs
- 1 tea- spoon dry mustard
- salt
- vinegar
Directions
For this shred finely a pint measure of young, crisp cabbage and add to it two shredded peppers and, if liked, a very slight grating of onion, or use onion salt for part of the seasoning. Make a boiled dressing, using 2 tablespoons of butter, 2 eggs, 1 cup vinegar, 2 teaspoons sugar, 1 tea- spoon dry mustard, % teaspoon salt and a little pepi>er. Put all ingre- dients except vinegar in the inner vessel of a double boiler and cook over hot water until they begin to thicken; then add the vinegar and continue the cooking 3 minutes longer. Beat the dressing occasionally while cook- ing. If not all used, this will keep for future use.