Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
384
Calories
15g
Protein
25g
Fat
26g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| 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 |
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
- two teaspoonfuls mustard
- six tablespoonfuls vine- gar
- one tablespoonful sugar
- two tablespoonfuls butter
- two eggs
- six table- spoonfuls milk
- mustard
- salt
- vinegar
Directions
1
Two teaspoonfuls mustard, two eggs, six tablespoonfuls vine- gar, one tablespoonful sugar, two tablespoonfuls butter, six table- spoonfuls milk, pinch of salt. Dissolve mustard in a little hot water; add eggs, vinegar and sugar and cook till it thickens, then put in butter and when quite cool add milk.
2
Alice H. Taylor.
By Friday club, Yarmouth, Mass. [from old catalog] ·
Recipe sourced from
internet_archive