Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Turmeric | 1 tsp ground (3g) | 9 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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
- 4 tablespoons sugar
- 1 teaspoon flour
- 1 teaspoon finely chopped parsley
- 4 teaspoons salt
- 1 teaspoon white pepper
- 1 tablespoon olive oil
- 4 tablespoons white wine vinegar
- 1 quart is reached
- 3 eggs
- 1 small teaspoon salt
- 1 level teaspoon curry powder
- 1 saltspoon ground mustard
- 1 saltspoon cajv'enne pepper
- 2 chopped shallots
- vinegar
Directions
Mrs. George Bird.
Beat up 3 eggs with I cup creatn, IJ- cups vinegar, 4 tablespoons sugar, 1 small teaspoon salt, h teaspoon pepper, } teaspoon ground mustard and 1 teaspoon flour. Heat slowly just to the bnil, and pour over chopped cabbage.
FILIPPINI SAL.AD DRESSING.
Mix in a cold soup plate 1 level teaspoon curry powder, i teaspoon French mustard, 1 saltspoon ground mustard, 1 saltspoon cajv'enne pepper, 1 teaspoon finely chopped parsley, i teaspoon chives, 2 chopped shallots, a suspicion of garlic, 4 teaspoons salt, 1 teaspoon white pepper, and the finely chopped rind of } of a lemon. (For the herbs that are difficult to obtain, a few drops of onion juice will answer.) Mix well with a fork, add 1 tablespoon olive oil, and mash the whole with the fork until almost a pulp, gradually adding 4 tablespoons white wine vinegar. Mix up well, pour into a bowl, and add olive oil and vinegar slowly in the pro- portion of 2 to 1, beating continuously until 1 quart is reached. Press through a strainer into a glass jar, cork or seal and keep in a cool place. This will keep a good while, and is used principally to season plainer dressings. If desired, melted butter and whipped cream can be used in place of the oil, and the curry powder may be omitted. Always shake well before using.