Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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 tablespoons flour
- one teaspoon salt
- one teaspoon mustard
- one-half cup water
- one cup vinegar
- one-fourth cup butter
- four eggs
- five ingredients well
- vinegar
Directions
Two tablespoons flour, one teaspoon salt, one-half (scant) cup sugar, dash red pepper, one teaspoon mustard, one-half cup water, yolks of four eggs, one cup vinegar, one-fourth cup butter. Mix first five ingredients well, add water and stir again. Beat yolks of eggs, add vinegar and combine with first mixture. Strain, add butter and cook in double boiler until thick. This will keep for weeks. Use sweet red pepper if pos- sible in which case almost one-fourth of a teaspoon can be used. — Mrs. Scott Mitchell, Kansas City, Mo.