Photo: Sorin Gheorghita
Estimated Nutrition (whole recipe, rough)
612
Calories
13g
Protein
13g
Fat
108g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
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
- 2 tablespoons sugar
- 1 teaspoon butter
- 2/3 cup weak vinegar
- 1 teaspoon mustard
- 2 level tablespoons flour
- vinegar
Directions
1
Mrs. D. R. Byard.
2
2 tablespoons sugar. y> teaspoon salt.
3
2 level tablespoons flour. 1 teaspoon butter. 2/3 cup weak vinegar. y2 cup sour cream.
4
1 teaspoon mustard.
5
Mix dry ingredients with a little water; add egg and hot vinegar; let thicken in a double boiler; then add the butter and cream.
By Hamilton, Ohio. First Methodist Episcopal church. [from old catalog] ·
Recipe sourced from
internet_archive