Directions:
- Beat egg until thick and lemon colored.
- Heat sugar, vinegar, water, margarine, salt and mustard to boiling, stirring constantly.
- Gradually stir in at least half the hot mixture into egg; stir into hot mixture in saucepan.
- Cook over low heat, stirring constantly, until thickened, about 5 minutes.
- Pour over cabbage and toss.
- Original recipe called for one small green pepper (1/2 cup) chopped and 1/2 medium cabbage (about 4 cups shredded).
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 467.95 Kcal (1959 kJ) | ||
| Calories from fat | 129.11 Kcal | ||
| % Daily Value* | |||
| Total Fat | 14.35g | 22% | |
|---|---|---|---|
| Cholesterol | 213.61mg | 71% | |
| Sodium | 1469.63mg | 61% | |
| Potassium | 630.04mg | 13% | |
| Total Carbs | 71.9g | 24% | |
| Sugars | 29.92g | 120% | |
| Dietary Fiber | 5.75g | 23% | |
| Protein | 11.9g | 24% | |
| Vitamin C | 93.6mg | 156% | |
| Iron | 3.9mg | 22% | |
| Calcium | 165.2mg | 17% | |
| Amount Per 100 g | |||
| Calories | 95.9 Kcal (402 kJ) | ||
| Calories from fat | 26.46 Kcal | ||
| % Daily Value* | |||
| Total Fat | 2.94g | 22% | |
|---|---|---|---|
| Cholesterol | 43.78mg | 71% | |
| Sodium | 301.19mg | 61% | |
| Potassium | 129.12mg | 13% | |
| Total Carbs | 14.74g | 24% | |
| Sugars | 6.13g | 120% | |
| Dietary Fiber | 1.18g | 23% | |
| Protein | 2.44g | 24% | |
| Vitamin C | 19.2mg | 156% | |
| Iron | 0.8mg | 22% | |
| Calcium | 33.9mg | 17% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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