Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
741
Calories
20g
Protein
24g
Fat
109g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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
- one cup cream
- 1 tablespoon flour
- 3 tablespoons white wine vinegar
- 2 tablespoons butter
- 2 teaspoon powdered sugar
- 1 teaspoon salt
- 2 teaspoon dry mustard
- 2 eggs
Directions
1
One cup cream, 1 tablespoon flour, 3 tablespoons white wine vinegar, 2 tablespoons butter, J/2 teaspoon powdered sugar, 1 teaspoon salt, % teaspoon white pepper, l/2 teaspoon dry mustard, whites of 2 eggs. Cook all together in double boiler, stirring constantly until thick and smooth, adding the whipped whites of the eggs just before taking from the fire. Thin with cream if necessary.
By North End Club (Chicago, Ill.) ·
Recipe sourced from
internet_archive