Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
132
Calories
7g
Protein
11g
Fat
1g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mustard | 1 tsp (5g) yellow | 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
- 1 teaspoonful mustard
- 1 cup sweet cream
- 2 eggs
Directions
1
Beat the yolks of 2 eggs, i/o cup sugar, VL- cup vinegar, butter the size t)f an q^^, salt and pepper, 1 teaspoonful mustard; put the mixture into a saucepan and stir until it boils; then stir in 1 cup sweet cream; let it boil and pour over the cabbage hot; or reserve che cream; whip, and pom- over the cabbage last; mix in a few celery seeds. Mrs. Whitcomb.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive