Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
141
Calories
7g
Protein
11g
Fat
3g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 4 tablespoons vinegar
- 1 teaspoon mustard
- a cup of cream
- 4 eggs
- vinegar
- salt
- pepper
Directions
1
4 eggs (yolks); 4 tablespoons vinegar;
2
Yz cup butter; Salt and pepper to taste.
3
1 teaspoon mustard;
4
Mix eggs and butter thoroughly; scald mustard with a little
5
hot water; put all in a double boiler, stirring until thick; beat
6
until cold; before using thin with J-a cup of cream and juice
7
of Yt. lemon.
8
— Mrs. H. M. Lipman.
By Kaufman, Nettie M ·
Recipe sourced from
internet_archive