Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
135
Calories
7g
Protein
11g
Fat
1g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 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
- one-half cup vinegar
- one teaspoon each of mustard
- one cup of cream
- two eggs beaten light
Directions
1
Two eggs beaten light, one-half cup vinegar, one teaspoon each of mustard, sugar and salt, mixed together with a little hot w^ater until smooth. Pour the egg into the mixture, add one cup of cream or butter, and cook in a double boiler until it thickens.
2
MRS. R. M. WOODS.
By Hatfield (Mass.). Congregational Church ·
Recipe sourced from
internet_archive