Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
196
Calories
7g
Protein
11g
Fat
17g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery Seed | 1 stalk (40g) | 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 teaspoon black pepper
- 1 cup vinegar
- 1 teaspoon celery seed
- 1/2 cup sugar
- 1 teaspoon made mustard
- 1 teaspoon salt
- one pint whipped cream
- 14 eggs
Directions
1
Yolks of 14 eggs. 1 teaspoon black pepper.
2
1 cup vinegar. Dash cayenne.
3
% cup butter. 1 teaspoon celery seed.
4
1/2 cup sugar. ' 1 teaspoon made mustard.
5
1 teaspoon salt. %,nd a little onion juicjB
6
if liked. Put vinegar and butter in double boiler. Beat yolks very, very lightly. Add other things to yolks. When vine- gar is hot, add eggs and cook until thick. When cold, add one pint whipped cream. Half of recipe makes enough for small family. This will keep for a week in refrigerator. Add whipped cream when ready to serve.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive