Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
237
Calories
7g
Protein
22g
Fat
1g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 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
- four tablespoonfuls of vinegar
- half teaspoonful of salt
- half teaspoonful of dry mustard
- half pint of cream
- a large tablespoonful of butter
- two well-beaten eggs
Directions
1
Rub together in a china bowl a large tablespoonful of butter, four tablespoonfuls of vinegar, a half teaspoonful of salt, and a half teaspoonful of dry mustard.
2
Place the bowl in a saucepan full of boiling water over a spirit lamp, or on the range. Stir the mixture carefully till very hot, to prevent the butter from oiling. When hot add two well-beaten eggs; stir till thick, then pour in a half pint of cream, stir, remove from the fire, and allow it to get perfectly cold.
3
Cold sweet-breads are excellent served with this cream Mayonnaise.
By Mary Ronald ·
Recipe sourced from
gutenberg