Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
54
Calories
1g
Protein
6g
Fat
1g
Carbs
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mustard | 1 tsp (5g) yellow | 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 mustard
- three-quarters teacup of thick cream
Directions
1
Half a teacup of vinegar put on to boil. Pour it boiling over an egg well beaten, then put it back on the fire, and stir it until it thickens, being careful not to curdle it. Then take it off and stir in one teaspoonful mustard, salt and pepper, and lastly three-quarters teacup of thick cream.
2
SAUCES AND DRESSINGS FOR SALADS. 99
By Gibson, Marietta Fauntleroy Hollyday, "Mrs. C. H. Gibson." ·
Recipe sourced from
internet_archive