Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
644
Calories
20g
Protein
18g
Fat
97g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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 black pep- per
- 2 tablespoons flour
- 1 cup butter
- 8 eggs
- 4 whole ones
- 1 tea- spoon salt
- vinegar
- cayenne
Directions
1
Will keep for weeks. Yolks of 8 eggs or 4 whole ones. 1 tea- spoon salt.^l teaspoon mustard, i/o cup sugar, 1 teaspoon black pep- per, 2 tablespoons flour, iy> pts. vinegar, 1 cup butter, cayenne pep- per ; mix thoroughly adding vinegar and butter last ; let come to a boil and when cold, thin as you use, with a little cream.
2
Mrs. William Bashline.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive