Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
200
Calories
6g
Protein
19g
Fat
1g
Carbs
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salad | 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
- 3 tablespoon fuls of vinegar
- 3 eggs
- 3 large tablespoon fuls of salad oil
Directions
1
Mae Hayward.
2
Yolks of 3 eggs; 3 tablespoon fuls of vinegar (i of Tarragon); J^ teaspoonful of salt; ^ teaspoonful mustard.
3
Cook in double boiler until thick and creamy, stirring continually. When cold, add 3 large tablespoon fuls of salad oil, stirring slowly all the time. Just before serving, add I cup of whipped cream.
By Fredonia, N.Y. Trinity parish guild, comp. [from old catalog] ·
Recipe sourced from
internet_archive