Estimated Nutrition (whole recipe, rough)
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
- one teaspoonful each of salt
- half teaspoonful of mustard
- a cup of vinegar
- a tablespoonful of but- ter creamed
- two eggs
Directions
Shred a red or white cabbage very fine, mix it with a French dressing, using twice the amount of vinegar used for French dressing, or cover with the following dressing: Heat half a cup of vinegar with one teaspoonful each of salt and sugar, one- half teaspoonful of mustard, a little pepper and pap- rica. White hot stir into it a tablespoonful of but- ter creamed, then pour over the beaten yolks of two eggs. Cook over hot water until it thickens a little. Mix the dressing with the cabbage while hot. Serve cold alone as a salad or with broiled fish or fried oysters.
EGOS. 215
Eggs are very valuable food, being highly nutri- tious and easily digested. Almost any of the fol- lowing receipts can be prepared in the chafing dish on the table.
EGGS COOKED IN THE SHELL (No. i).
To cook the eggs soft, place in boiling water. Set on the back of the stove where it will not boil, for eight minutes, at a high altitude, one minute less for sea level.
EGGS COOKED IN THE SHELL (No. 2).
Another way of cooking the egg soft is to place it in cold water on the stove, remove as soon as they reach the boiling point. Cooking eggs either by No. 1 or No. 2, you will find the albumen is creamy and easily digested. Boiling eggs makes the albumen hard and horny, not easily digested.
EGGS COOKED IN THE SHELL (No. 3).
To cook an egg hard, place in boiling water, set on the back of the stove from twenty minutes to a half hour.