Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
283
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 |
| 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 mnstard
- one teaspoon salt
- one tablespoon of sugar
- two tablespoons melted butter
- one-half cup vinegar
- one cup cream
- three eggs
Directions
1
Yolks of three eggs, one teaspoon mnstard, one teaspoon salt, a little cayenne, one tablespoon of sugar, two tablespoons melted butter, one-half cup vinegar, one cup cream or milk, mix together and cook like boiled custard. Tlie whites of eggs may be beaten and added just before serving to make more in quantity, but better without.
2
MRS. M. K. MORTON, MRvS. M. II. BURKE.
By Hatfield (Mass.). Congregational Church ·
Recipe sourced from
internet_archive