Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
252
Calories
8g
Protein
23g
Fat
7g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 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
- 2 tablespoons butter in a double boiler
- 1 teaspoon french mustard
- 2 tablespoons cream
- 1 lemon
- 3 raw eggs
- mustard
- salt
- pepper
Directions
1
Melt 2 tablespoons butter in a double boiler, add 1 teaspoon French mustard, the juice of 1 lemon, salt and pepper to taste, 2 tablespoons cream, and the beaten yolks of 3 raw eggs. Beat smooth and heat until thick.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive