Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
84
Calories
6g
Protein
6g
Fat
1g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- 1 teaspoonful of ground mustard
- 1 teaspoonful of salt
- one hard boiled egg
- 1 raw egg
- vinegar
Directions
1
CLARA THOMAS, NOVEMBER, 1870.
2
One hard boiled egg, 1 teaspoonful of ground mustard, 1 teaspoonful of salt, and a little cayenne pepper. Beat these well together, add yolk of 1 raw egg, beat until perfectly smooth, pour in oil gradually until the dressing becomes a thick rich cream, then add vinegar to taste. If too much oil be dropped in, use a small lump of ice.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg