Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 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
- two tablespoonfuls vinegar
- one pint sweet milk
- one-half cup oil
- one-half teaspoonful dry mustard
- one-half teaspoonful cayenne
- one teaspoonful paprika
- six eggs
- vinegar
- mustard
- cayenne
- paprika
- salt
Directions
Two tablespoonfuls vinegar, one pint sweet milk, one-half cup oil or melted butter, one-half teaspoonful dry mustard, one-half teaspoonful cayenne, one teaspoonful paprika, six eggs, salt to taste. Boil vinegar with seasonings; meanwhile separate the yolks and whites, beating them separately; bring milk to a boil ; pour it over the yolks, then add the boilin vine- gar, stir on the range till it just thickens like custard (do not let it boil or it will curdle). Remove from the fire and beat the whipped whites with the melted butter or oil, then put away for future use. Serve warm or cold. — Mrs. Dermont, Williams, Ariz.