Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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
- one teaspoonful of english mustard
- two hard boiled eggs rubbed very fine
- two raw eggs beaten into
- vinegar
- mustard
- cayenne
- pepper
Directions
Mrs. Gov. Cheney, New Hampshire, 1788.
Yolks of two hard boiled eggs rubbed very fine and smooth, one teaspoonful of English mustard, one of salt, the yolks of two raw eggs beaten into the other,
304 THE BUCKEYE COOK BOOK.
dessert spoonful of fine sugar. Add very fresh sweet oil poured in by very small quantities, and beaten as long as the mixture continues to thicken, then add vinegar till as thin as desired. ' If not hot enough with mustard, add a little cayenne pepper.
TO KEEP CUT ROSES vFRESH.
Gov. KemjSer, Virginia, 1788. Roses, camelias and all hard wooded flowers, such as are used for head-dresses, button-hole boquets, etc., may be kept fresh and their beauty preserved by the following plan: Cut stems off at right angles and apply hot sealing wax to the end of the stalk immediately ; this prevents the sap flowing down- wards, thereby preserving the flower.