Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Eggs | 1 large egg (50g) | 78 |
| 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
- a teaspoonful of salt
- two fresh eggs ten minutes
- two table spoonsful of common
- salt
- mustard
- vinegar
Directions
To have this delicate dish in perfection, the lettuce, pepper grass, chervil, cress, &c. should be gathered
96 THE VIRGINIA HOUSEWIFE.
early in the morning, nicely picked, washed, and laid in cold water, which will be improved by adding ice; just before dinner is ready to be served, drain the water from your salad, cut it into a bowl, giving the proper proportions of each plant; prepare the follow- ing mixture to pour over it: boil two fresh eggs ten minutes, put them in. water to cool, then take the yelks in a soup plate, pour on them a table spoonful of cold water, rub them writh a w.ooden spoon unti) they are perfectly dissolved; then add tw'o spoonsful of oil: when well mixed, put in a teaspoonful of salt, one of powdered sugar, and one of made mustard; when all these are united and quite smooth, stir in two table spoonsful of common, and two of tarragon vinegar; put it over the salad, and garnish the top with the whites of the eggs cut into rings, and lay around the edge of the bowl young scallions, they being the most delicate of the onion tribe.