Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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 teaspoonful salt % cup vinegar v2 lemon
- 1 cupful of whipped cream 1 pint oil
- 1 pint oil
- 3 eggs uncooked 1 teaspoonful salt % cup vinegar v2 lemon
- vinegar
- lemon juice
Directions
Yolks of 3 eggs uncooked 1 teaspoonful salt % cup vinegar V2 lemon (juice only)
1 cupful of whipped cream 1 pint oil or butter
Beat the yolks and dry ingredients until they are very light, with a silver or wooden spoon, having the bowl set in a pan of ice water. Add a few drops of oil at a time until the dressing becomes very thick^ or nearly hard; then add the oil more rapidh^ beat- ing hard ; then iidd vinegar. When the oil and vine- gar are allin, it should be very thick. Now add lemon juice and whipped cream. Place on ice for a few hours. The whipped cream may be omitted.
Mrs. 'H. C. Fullington.