Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
195
Calories
6g
Protein
18g
Fat
2g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Nutmeg | 1 tsp ground (2.2g) | 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
- 4 tablespoons vinegar
- 4 ounces butter
- 4 peppercorns
- 4 eggs
- 3 table- spoons butter
- vinegar
- salt
- nutmeg
Directions
1
4 tablespoons vinegar, 4 peppercorns, % teaspoon salt ; let boil until reduced % ; let cool ; then add the well-beaten yolks of 4 eggs, 4 ounces butter and a little nutmeg; cook until thick tis cream; take from fire ; put it in another kettle of boiling water at back of stove and whip with egg beater until frothy, adding by degrees 3 table- spoons butter; when sauce is light and smooth it is readv to serve.
2
E. Detlefs.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive