Estimated Nutrition (whole recipe, rough)
Counts 4 of 6 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Water | not in our table | 0 |
| Sauce | not in our table | 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
- one ounce butter
- one gill of boiling water
- one tablespoonful of tar- ragon vinegar
- a saltspoonful of made mustard
- three beaten eggs
- 94 sauces
- mustard
- vinegar
Directions
One ounce butter, one of flour ; melt in a pan until it bub- bles ; then gradually add one gill of boiling water ; take from fire and add the yolks of three beaten eggs, a little at a time, a saltspoonful of made mustard, one tablespoonful of Tar- ragon vinegar, three of good salad oil ; gradually stir until smooth. Serve hot.
94 SAUCES AND DRESSINGS FOB SALADS.