Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Walnut | 1 walnut half (4g) | 26 |
| Celery | 1 stalk (40g) | 6 |
| 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 |
| Water | not in our table | 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
- one cup chopped walnuts
- two heads of celery chopped fine
- one-half cup water
- one-half cup vinegar
- one tablespoon dry mustard
- one teaspoon salt
- one small head of cabbage chop- ped fine
- one table- spoon flour
- mustard
- salt
- black pepper
- paprika
- vinegar
Directions
One cup chopped walnuts, one small head of cabbage chop- ped fine, two heads of celery chopped fine. Put in double boiler one-half cup water, one-half cup vinegar and bring to a good boil. Then beat tablespoon sugar, one table- spoon flour, one tablespoon dry mustard, one teaspoon salt, pinch of black pepper, pinch of paprika (mix well). Add the above to vinegar and cook until it thickens. Cool and thin with whipped cream. Mix with cabbage just before serving. —Mrs. A. R. Montgomery, Williams, Ariz.