Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Cider | 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 tablespoon of butter
- two tablespoons thick cream
- a cup of walnut kernels
- two parts chicken
- six eggs
- one-half large teacup good cider vinegar poured over
- one-half tea- spoon cayenne pepper
- one full teaspoon salt
- salt
- pepper
- vinegar
Directions
Boil chicken and cut into small pieces, cut celery into small sized pieces, using two parts chicken and two parts celery. Mix and sprinkle with salt, pepper and vinegar. Make the following dressing: Yolks of six eggs or three whole eggs, one tablespoon of butter, one-half large teacup good cider vinegar poured over and beaten into two tablespoons thick cream. Cook in double boiler till it thickens, stirring con- stantly. Just before removing from fire stir in one-half tea- spoon cayenne pepper and mustard, each, one full teaspoon salt and sugar each. Cool, and pour over the meat mixture half hour before using. A cup of walnut kernels or any kind of nuts, add to the salad. — Mrs. K. W. Williams, Cynthiana, Kentucky.
330 THE ARIZONA COOK BOOK