Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- one tablespoonful of white sugar to half a teacup of good vine- gar
- three tablespoonfuls of vinegar
- two eggs boiled hard
Directions
Mix one tablespoonful of white sugar to half a teacup of good vine- gar ; add the mint and let it infuse for half an hour before sending to the table. Serve with roast lamb or mutton.
EGG SAUCE. Take yolks of two eggs boiled hard ; mash them with a tablespoon- ful of mustard, a little pepper and salt, three tablespoonfuls of vinegar and three of sala;d oil. A tablespoontul of catsup improves this for some. This sauce is very nice for boiled fish.
CA TSUPS AND SA UCES. 441