Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
90
Calories
7g
Protein
5g
Fat
4g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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 boiled eggs
- 2 raw eggs
- salt
- lemon juice
Directions
1
Yolks of 2 boiled eggs (hard); yolks of 2 raw eggs; l/$ pint pompein olive oil. Make a paste of the eggs by using a spoon ; beat them together until smooth, then gradually pour in olive oil, when all oil is used, season with a little salt and drop in by drops, a little lemon juice to suit taste. Garnish your platter with let- tuce leaves, put in your chicken, spread the dressing on top; decor- ate top with a little pimento.
2
Mrs. L. R. Stumpf,
By New Orleans Federation of Clubs ·
Recipe sourced from
internet_archive