Estimated Nutrition (whole recipe, rough)
Counts 5 of 7 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Tea | 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-half cup boiling water
- one-half teaspoon of salt
- half tea cup of butter
- two eggs
- lemon juice
- pepper
- salt
Directions
Half tea cup of butter, juice of one-half a lemon, yolks of two eggs, a speck of cayenne, one-half cup boiling water, one-half teaspoon of salt. Beat butter to a cream, add yolks of eggs one by one, then lemon juice, pepper and salt. Place the bowl containing the mixture in a saucepan of boiling water; beat with an egg beater until it begins to thicken, which will be in about a minute, then add boiling water, beating all the time. As soon as it is like soft custard, it is done. For fish and meats, to be poured around the article on the dish.