Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
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
- a piece of butter about the size of a walnut
- 4 eggs
- 1/2 teacup of cream
- butter about the size of a walnut
Directions
USED BY MISS ELIZABETH RODMAN FISHER, OF WAKEFIELD, GERMANTOWN, 1860.
_Contributed by Miss Hannah Fox, Philadelphia, Pa._
Boil ½ pt. of vinegar with a piece of butter about the size of a walnut. Have beaten the yolks of 4 eggs, to which add ½ teacup of cream. Take the vinegar from the fire and stir the eggs and cream into it whilst it is hot, taking care it does not curdle, then put it over the fire again to cook it, stirring it always until it is the thickness of boiled custard. The cabbage must be shredded fine in a dish and the dressing poured over it _hot_. Mix it well through the cabbage; when cold put it into the dish in which it is to be served and sprinkle it with cayenne pepper. Put salt in the dressing as you like it.