Photo: Ernest Porzi
Estimated Nutrition (whole recipe, rough)
99
Calories
7g
Protein
6g
Fat
6g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 1 teaspoonful at a time
- 2 raw eggs
- 1 pepper
- lemon juice
- pepper
- salt
- mustard
Directions
1
_Contributed by Mrs. Charles B. Maury, Washington, D. C._
2
Yolks of 2 raw eggs, teacup of olive oil, lemon juice to taste, juice of 1 pepper, salt, mustard if you like it, celery seed, and a little onion if you choose. Put the eggs in a bowl and add the oil, 1 teaspoonful at a time, until very thick, beating hard with an egg beater, then add the lemon, then the other ingredients. Keep the eggs and oil in the ice box an hour or so before using.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg