Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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
- 1/3 cup vinegar
- 2 teaspoons salt
- 1 tablespoon sugar
- 1 cup of cream
- 1/3 cup vinegar to boiling point
- 3 eggs
- 34 saltspoon cayenne
- 1 large teaspoon mustard
- 1 large tablespoon butter to melt
- mustard
- vinegar
Directions
Mrs. Thomas Beckett.
1/3 cup vinegar. 2 teaspoons salt.
3 eggs. 34 saltspoon cayenne. 1 large teaspoon mustard. 1 tablespoon sugar.
Beat the whole eggs with the mustard ; put all ingredients in double boiler and add 1 cup of cream. Heat 1/3 cup vinegar to boiling point, and add 1 large tablespoon butter to melt ; add to mixture in the double boiler and cook until consistency of soft custard, stirring constantly.
Good for lettuce or sandwiches. With a little more sugar and vinegar added it is excellent for cold slaw.
Salads and Salad Dressings. 133