Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
286
Calories
7g
Protein
22g
Fat
14g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- half teaspoons mustard
- one cup vinegar
- half cup cream
- one teaspoon mustard
- one tablespoon sugar
- one-half cup vinegar
- a cup of butter
- three eggs
- one-third cnp of sugar
- 60 hatfield cook book
Directions
1
Two and a half teaspoons mustard, one cup vinegar, three eggs, little pepper and salt. Boiled together with a cup of butter or cream. When cold add one-third cnp of sugar. Ju.'^t before serving whip a half cup cream and stir into dressing.
2
MRvS. A. H. GRAVES.
3
60 HATFIELD COOK BOOK.
4
One Q^g^ thoroughly beaten, one teaspoon mustard, one tablespoon sugar, butter size of a walnut, one-half cup vinegar. Mix thoroughly and cook a little.
By Hatfield (Mass.). Congregational Church ·
Recipe sourced from
internet_archive