Estimated Nutrition (whole recipe, rough)
Counts 3 of 5 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Rhubarb | not in our table | 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
- 1/4 cup oil 1/2 cup prepared rhubarb 1/2 - 2/3 teaspn
- 1/2 cup prepared rhubarb 1/2 - 2/3 teaspn
- one tablespoon of water to the quart of rhubarb
- one gets out of lemons
- 3 large
- 4 small eggs 1/4 cup oil 1/2 cup prepared rhubarb 1/2 - 2/3 teaspn
- 2/3 teaspn
Directions
While the liberal use of rhubarb is not to be recommended on account of the oxalic acid it contains, it affords variety in dressings and has the advantage of always being at hand in the country when one gets out of lemons.
3 large or 4 small eggs ¼ cup oil ½ cup prepared rhubarb ½-⅔ teaspn. salt
Stew rhubarb without peeling, with not more than one tablespoon of water to the quart of rhubarb. Rub through a fine colander or sieve, mix in the proportions given, with the other ingredients and cook the same as improved mayonnaise dressing.
Green gooseberries prepared in the same way may be used in the place of rhubarb.