Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Celery Seed | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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 teaspoonful celery seed in a tin cup
- a cup of thick cream
- three well-beaten eggs
- two tablespoonsful of lautier's olive oil
- one good-sized hard head of cabbage
- vinegar
Directions
Take half a pint vinegar (if very strong, add water) and one teaspoonful celery seed in a tin cup, and place it on the stove to boil. Have ready three well-beaten eggs, a good- sized lump of butter, with pepper, salt and mustard to the taste. When the vinegar comes to a boil pour it slowly on the mixture, stirring quickly all the time. Then return the whole to the fire for a few minutes, stirring to prevent its curdling, and set it aside to cool. When perfectly cold add two tablespoonsful of Lautier's olive oil, or two-thirds of a cup of thick cream, whichever you may prefer. This is enough for one good-sized hard head of cabbage, which should be cut very fine with a slaw-cutter.