Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
195
Calories
7g
Protein
17g
Fat
4g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- two ounces butter
- two tablespoons each of vinegar
- two eggs
- one-half lemon
- vinegar
- salt
Directions
1
Put into a saucepan a teaspoon flour, two ounces butter, two tablespoons each of vinegar and water, the beaten yolks of two eggs, and salt to taste ; put over the fire and stir constantly until it thickens, but do not allow it to boil or it will curdle and require straining through a gravy strainer; add the juice of one-half lemon and serve with baked fish.
By Women of the First Congregational Church (Marysville, Ohio) ·
Recipe sourced from
internet_archive