Estimated Nutrition (whole recipe, rough)
81
Calories
6g
Protein
5g
Fat
1g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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
- a teaspoon of salt
- 89 creamy
- 4 eggs
- vinegar
Directions
1
THE USEFUL COOK BOOK 89
2
creamy; put into a small sauce-pan half a teaspoon of salt, a few grains of cayenne, yolks of 4 eggs and beat slightly. Remove onion, add hot vinegar to egg and mix well. Put over boiling water and cook carefully, stirring^ constantly until quite thick and smooth. Stir in creamed butter one-quarter at a time, stirring till well blended.
3
Mrs. C. a. Maetin.
By Ithaca (N.Y.) First Baptist Church. Ladies Union ·
Recipe sourced from
internet_archive