Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 12 |
| 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
- four ounces of butter
- four tablespoonsful of good vinegar into a small stew- pan
- five eggs
- 91 then remove it immediately
- vinegar
- salt
- nutmeg
Directions
Pour four tablespoonsful of good vinegar into a small stew- pan, and add some peppercorns and salt. Let this boil till reduced one-half; let it cool, then add to it the well-beaten yolks of four or five eggs, also four ounces of butter, more salt if necessary, and a very little nutmeg. Set the stew-pan on a very slow fire, and stir the liquid till about as thick as cream,
SAUCES AND DRESSINGS FOR SALADS. 91
then remove it immediately. Now put this stew-pan into another pan containing a little warm water kept at the side of the fire. Work the sauce briskly with a spoon, or with a little whisk, so as to get it frothy, adding little bits of butter (about as much as half the size of an egg). When the sauce has become light and smooth it is ready for use. It is used for boiled fish, cauliflower or asparagus.