Photo: Mockup Graphics
Estimated Nutrition (whole recipe, rough)
138
Calories
7g
Protein
6g
Fat
15g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| 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
- three tablespoonfuls of vinegar
- one teaspoonful of sugar
- one teaspoonful of salt
- one tablespoonful of chopped capers
- a teaspoonful of pepper
- two eggs
Directions
1
The raw yolks of two eggs, half a teacupful of pure olive oil, three tablespoonfuls of vinegar, one of made mustard, one teaspoonful of sugar, a quarter of a teaspoonful of pepper, one teaspoonful of salt, one of onion juice, one tablespoonful of chopped capers, one of chopped cucumber pickle. Put together the same as mayonnaise dressing, adding the chopped ingredients the last thing.
2
This sauce is good for fried or boiled fish, boiled tongue, fish salad, and may be used with fried and broiled meats.
By F. L. Gillette and Hugo Ziemann ·
Recipe sourced from
gutenberg