Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 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
- six tablespoons of vinegar
- four hard-boiled eggs rubbed to a paste
- two tea- spoons white sugar
- six tablespoonsful of vinegar
- one egg beaten stiff
- salt
- pepper
- mustard
- vinegar
Directions
Take the yolks of four hard-boiled eggs rubbed to a paste with Lautier's salad oil. Add salt, pepper, mustard, two tea- spoons white sugar, and lastly six tablespoonsful of vinegar. Beat the mixture until light. Have a pound or so of cold boiled fish cut in pieces an inch long. Just before pouring the dressing on add lightly white of one egg beaten stiff. Serve the fish in a glass dish, with six tablespoons of vinegar, and half the dressing stirred in. Spread the rest over the top, and garnish with lettuce.