Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
235
Calories
7g
Protein
17g
Fat
14g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 cup of sugar
- one cup of vinegar
- one tablespoonful of butter
- one tablespoonful of mustard
- four eggs
Directions
1
One cup of sugar, one cup of vinegar, one tablespoonful of butter, four eggs and one tablespoonful of mustard ; beat the eggs well, mix all together, turn into a new tin pail or basin and boil in water same as custard, only to a cream, not thick. Strain through a thin cloth and it is done.
By Goff, May Perrin, [from old catalog] ed ·
Recipe sourced from
internet_archive