Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Clove | 1 tsp ground (2g) | 7 |
| 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
- one-half teaspoonful salt
- one-half teaspoonful pep- per
- one-half teaspoonful mustard
- one pint vinegar come to the boil
- six hard-boiled eggs
- four whole cloves stuck
- one min- ute
- cloves
- salt
- mustard
- vinegar
Directions
Six hard-boiled eggs, with four whole cloves stuck in each; rub together one-half teaspoonful salt, one-half teaspoonful pep- per,one-half teaspoonful mustard with a little cold vinegar ; let one pint vinegar come to the boil, add the spice and cook one min- ute, pour boiling hot over the eggs, in a glass jar, cover closely. They will be ready to use in about two weeks. A few pieces of boiled beet in the vinegar will turn them a pretty pink. These are nice for picnics and lunches, or to accompany broiled beef steak.