Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| 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 pint sour cream as free from milk as possible
- half pint good vinegar
- a head of lettuce
- a small piece of butter
- a small tablespoon of mustard mixed smooth
- two eggs
- vinegar
- pepper
- salt
- mustard
Directions
Mrs. S. Watson, Upper Sandusky. Cut up small bits of boiled ham, place in salad bowl with the hearts and inside leaves of a head of lettuce; pour over the dressing cold, and mix care- fully. Make dressing as follows : ' Mix in a sauce- pan one pint sour cream as free from milk as possible, and half pint good vinegar, pepper, salt, a small piece of butter, sugar, and a small tablespoon of mustard mixed smooth ; boil, add the well beaten yolks of two eggs, stirring carefully as for float until it thickens to the consistency of starch, then set in a cool place or on ice.