Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
214
Calories
1g
Protein
17g
Fat
15g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 teaspoonful sugar v2 teaspoonful mustard a little pepper mix
- 3 tablespoonfuls of cream added the last thing
- 4 tablespoonfuls vinegar 3 tablespoonfuls melted 1 teaspoonful salt butter 1 t
- 3 tablespoonfuls melted 1 teaspoonful salt butter 1 teaspoonful sugar v2 teasp
- 1 teaspoonful salt butter 1 teaspoonful sugar v2 teaspoonful mustard a littl
- vinegar
- salt
- mustard
- pepper
Directions
1
4 tablespoonfuls vinegar 3 tablespoonfuls melted 1 teaspoonful salt butter
2
1 teaspoonful sugar V2 teaspoonful mustard
3
A little pepper Mix and let stand on the stove till it comes to a boil, then stir into it the well beaten yolk of an egg, add the white beaten stiff the last thing. It is nicer with 2 or 3 tablespoonfuls of cream added the last thing. Mrs. R. G. Prentiss.
By Johnson, Vt. Congregational church. [from old catalog] ·
Recipe sourced from
internet_archive