Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
133
Calories
6g
Protein
6g
Fat
14g
Carbs
Counts 5 of 6 ingredients — the other 1 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 |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Veal | 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 tablespoon sugar
- one-half pounds veal
- one small teaspoon salt
- one large teaspoon mixed mustard
- two raw eggs
- one teacup vinegar
- mustard
- vinegar
Directions
1
One small teaspoon salt. One large teaspoon mixed mustard, one tablespoon sugar, two raw eggs, butter, size of an egg; beat thoroughly, then add one teacup vinegar. Set in dish of boiling water and stir until it thickens. One and one-half pounds veal and half as much celerv.
2
MISS EUNICE J. MORTON.
3
HATFIELD COOK BOOK. 63
By Hatfield (Mass.). Congregational Church ·
Recipe sourced from
internet_archive