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 |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- 1/2 cup butter 1 tablespoonful a few grains of cayenne _method
- 2 mustard 1/2 teaspoonful salt 1/2 tablespoonful sugar 1/2 tablespoonful vinegar
- 1/2 teaspoonful salt 1/2 tablespoonful sugar 1/2 tablespoonful vinegar 3 tablesp
- 1/2 tablespoonful sugar 1/2 tablespoonful vinegar 3 tablespoonfuls hot water 1/2
- 1/2 tablespoonful vinegar 3 tablespoonfuls hot water 1/2 cup butter 1 tablespoon
- 3 tablespoonfuls hot water 1/2 cup butter 1 tablespoonful a few grains of cayenn
- 1 tablespoonful a few grains of cayenne _method
- vinegar
Directions
_Ingredients._
Eggs 2 Mustard 1/2 teaspoonful Salt 1/2 tablespoonful Sugar 1/2 tablespoonful Vinegar 3 tablespoonfuls Hot water 1/2 cup Butter 1 tablespoonful A few grains of cayenne
Mix the dry ingredients and beat with the eggs until light. Add the vinegar and water and cook in a double boiler, stirring constantly until thick and smooth. Remove from the fire, stir in the butter and set away to cool. A little cream added after the dressing cools is a great addition. Sour cream may be used instead of the water, in which case less vinegar and butter should be used.