Estimated Nutrition (whole recipe, rough)
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | 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
- 2 tablespoonfuls of butter
- 1 bottle of grated horseradish
- 2 eggs
- 30 fredonia cook book
- salt
- parsley
Directions
Mrs. Barrett-Howard.
1 bottle of grated horseradish, drained from the vinegar, and I pint of whipped cream. Add horseradish to cream gradually, stirring lightly just before serving.
SAUCE HOLI.ANDAISE. Mrs. Barrett-Howard.
2 tablespoonfuls of butter. I tablespoonful of flour. yi pint of boiling water. % teaspoonful of salt. Yolks of 2 eggs.
Juice of ^ lemon.
I teaspoonful of onion juice.
I tablespoonful of chopped parsley.
Mix the butter and flour to a smooth paste in a bowl. Place the bowl over the fire in a pan of boiling water. Add the Yz pint of boiling water gradually, stiring until it thickens; add the salt. Take from the fire; add gradually the yolks of eggs (beaten); then add the juice of lemon, onion juice and parsley. Serve with fish.
For fastidious tastes— Virot's Extracts.
30 FREDONIA COOK BOOK.