Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Bread | 1 slice (30g) white | 79 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 tablespoons sugar
- 1 teaspoon mustard
- 2 tablespoons butter
- 54 cup vinegar
- two tablespoons of melted butter
- 3 eggs
- 4 sweet breads
- one heaping teaspoon of coleman's mustard
- salt
- pepper
- vinegar
- mustard
Directions
3 eggs; 2 tablespoons sugar; 1 teaspoon mustard; 2 tablespoons butter; Salt; V2 pt. cream;
54 cup vinegar; 4 sweet breads;
Red peppers; 1 can green peas.
J4 cup milk;
Boil off your sweet breads in salted water and skin them ; beat well together the yolks of eggs, with salt and pepper and sugar and two tablespoons of melted butter ; then boil in a scant ^ cup of vinegar, one heaping teaspoon of Coleman's mustard ; boil smooth, pour into the eggs and then add the milk and return all to stove in a double boiler to boil until a thick cus- tard. Just before serving whip in the cream and the green
peas. This makes quite a quantity.
—Mrs. M. Sailer. 79