Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
419
Calories
19g
Protein
7g
Fat
75g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Pea | 1/2 cup (72g) | 62 |
| Carrot | 1 medium (61g) | 25 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| 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 cup frozen corn
- 1 cup frozen diced carrots
- 1 cup peas
- 1 cup potatoes
- ½ cup diced cucumber pickles
- 2 cups mayonnaise
- Salt
Directions
1
Boil together the vegetables, then drain and transfer to a bowl.
2
Add the diced pickles and cool to room temperature.
3
Add the mayonnaise, and stir until uniformly mixed.
4
Finish by seasoning with some salt to taste.
Recipe sourced from
wikibooks