Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- 1 teaspoon mustard
- 1 teaspoon salt
- 3 teaspoons sugar
- 4 tablespoons butter
- 1 tablespoon flour
- 1 cup milk
- 1/2 cup vinegar
- 3 eggs
- 2 tea- spoons sugar
- vinegar
Directions
1 teaspoon mustard, % cup sweet milk, 1 teaspoon salt, y2 cup vinegar, 3 teaspoons sugar, butter size of an egg. yolks of 3 eggs; cook in double boiler; when cold add i/o cuj) cream whip- ped. Mrs. James O. Parmlee.
BOILED DRESSING II,
4 tablespoons butter, 1 tablespoon flour, i/. teaspoon salt, 2 tea- spoons sugar, 1 teaspoon mustard, (heaping). 3 eggs, 1 cup milk, 1/2 cup vinegar; let butter get hot in pan; add flour; stir until smooth; add the milk and let boil; beat all other ingredients togeth- er and add to boil. If too thick add juice of lemon, or a little cream when cold. Mrs. W. H. Hegerty.
64 THE WARREN COOK BOOK