Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Peas | 1/2 cup (72g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- two cups cut chicken
- one-half cups cut celery
- three-fourths cup english walnuts
- one-half cup of jellied chicken broth
- one-half cup heavy -- before the whipped cream is added -- mayonnaise dressing
- one-fourth cup cooked fresh peas
- pepper
- salt
Directions
Two cups cut chicken, one and one-half cups cut celery, three-fourths cup English walnuts, one-half cup of jellied chicken broth, one-half cup heavy — before the whipped cream is added — mayonnaise dressing, one-fourth cup cooked fresh peas. Season with pepper and salt to taste, put on ice until needed. Serve individually on small plates, garnish with let- tuce, radish, sliced hard boiled e~~ olive or anything appro- priate or pretty. Over the salad put the light mayonnaise dressing, whipped cream, and little chopped parsley, or chop- ped water cress sprinkled over dressing. — Miss Charlotte Wickstrom, Hartford, Conn.