Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| 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 |
| Salad | not in our table | 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
- 4 tablespoons best english 2 teaspoons salt
- 2 teaspoons salt
- 2 teaspoons white sugar
- 1 teaspoon white pepper
- 2 teaspoons salad oil
- mustard
- vinegar
- salt
- pepper
Directions
4 tablespoons best English 2 teaspoons salt,
2 teaspoons white sugar, 1 teaspoon white pepper, 2 teaspoons salad oil.
Vinegar to mix to a smooth paste; good vinegar. Put the mustard in a bowl and wet with the oil, stirring it with a wooden spoon until smooth ; wet with vinegar till a stiff paste , add salt, pepper and sugar ; work all together thoroughly, wet- ting little by little till it is like cake batter ; beat a short time, put into mustard bottles, and pour over a little oil; set away 24 hours, when it is ready for use. It is very nice.