Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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 teaspoonful of stock
- three teaspoonsful vinegar
- 4 yolks of eggs
- 3 small pepper corns
- 1 lemon
- one half
- one half of the butter cut in small pieces
Directions
MRS. GEORGE GROVES, NEW YORK.
_Contributed by Mrs. Charles Duggin, New York._
Three teaspoonsful vinegar, 1 teaspoonful of stock, 4 yolks of eggs, 3 small pepper corns, juice of 1 lemon, 5 oz. of butter. Boil vinegar with peppers until reduced one half, strain and set aside to cool. Mix in a saucepan one half of the butter cut in small pieces, the yolks of the eggs, a little salt and the vinegar. Set the saucepan over boiling water, and stir with wooden spoon without stopping until smooth. Strain into another saucepan and set it back over boiling water as before, beating steadily. Add by degrees the remainder of the butter in small bits and the stock. When the sauce is very light and frothy remove from the fire and stir in lemon juice, and serve immediately.