Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
209
Calories
7g
Protein
19g
Fat
4g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
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 cup oil
- 2 yolks
- one cooked
- one raw
- 1 lemon
- one yolk hard-boiled egg will be best
Directions
1
2 yolks (one cooked and i/^ teaspoon salt.
2
one raw). Pinch white pepper.
3
1 cup oil. V2 teaspoon mustard. Juice 1 lemon. Little onion juice.
4
Beat raw yolk light, add the cooked yolk mashed. Then add oil gradually, little lemon at a time. Season and keep in cool place. One yolk hard-boiled egg will be best. Add whipped cream.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive