Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
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 well beaten eggs
- 2 eggs
- 55 boiling vine^r
- butter the size of a pigeon's &^%
Directions
The yolks of 2 well beaten eggs; i teaspoonful each of sugar and salt; ^ teaspoonful pepper; and i ^ teaspoonfuls of mustard; mix well.
Heat to the boiling point i cupful of vinegar and a lump of butter the size of a pigeon's &^%. While this is heating, beat to a stiff froth the whites of the 2 eggs and mix with the other other ingredients, beating well; then add the
For dainty toilets— Virot's Perfumes, Toilet Waters, Sachets.
FREDONIA COOK BOOK. 55
boiling vine^r, a few drops at a time. Set on the fire 2 or 3 minutes, stirring constantly; beat a few minutes after removing from the fire and set away to cool. When ready to use, mix with thick sweet cream.