Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
6
Calories
0g
Protein
0g
Fat
0g
Carbs
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| 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
- salt
- mustard
- vinegar
Directions
1
Beat the yolks of raw eggs according to the quantity of salad required, add a little salt and mustard. Chop onions or leeks fine, add oil and vinegar, and beat all into a thick sauce. Shred lettuce, green mustard leaves, cress, and young radishes, arrange lightly in a bowl with the sauce under it. Do not stir until ready to send to the table. Garnish with thin slices of beet cut in fancy shapes.
By Olive M. Hulse ·
Recipe sourced from
gutenberg