Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
192
Calories
7g
Protein
11g
Fat
15g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- one teaspoon mustard
- two teaspoons salt
- one-quarter teaspoon cayenne pepper
- two tablespoons sugar
- one cup cream
- one-half cup hot vinegar
- three eggs
- three eggs beaten stiff
Directions
1
Yolks of three eggs, one teaspoon mustard, two teaspoons salt, one-quarter teaspoon cayenne pepper, two tablespoons sugar, one cup cream or milk, one-half cup hot vinegar, whites of three eggs beaten stiff.
2
MRvS. GEO. BILLINGS.
By Hatfield (Mass.). Congregational Church ·
Recipe sourced from
internet_archive