Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Yogurt | 170g plain Greek | 100 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Celery Seed | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- one cup vinegar
- one-half cup but- ter
- one tablespoon sugar
- one chicken cut coarse
- six hard boiled eggs
- one small cup sour cream
- one dessertspoon celery seed
- six eggs
- one dessertspoon mustard
- vinegar
- mustard
- salt
Directions
One chicken cut coarse, with scissors. Same quantity of celery or cabbage, as chicken, six hard boiled eggs; cream the yolks, chop the whites, one cup vinegar, one-half cup but- ter, one small cup sour cream, one dessertspoon celery seed,
WILLIAMS PUBLIC LIBRARY ASSOCIATION 331
yolks of six eggs, one dessertspoon mustard, one tablespoon sugar, salt to taste. Boil vinegar, -mustard, raw eggs, cream, butter and salt. "When cold pour over chicken and mix. — Mrs. McDonald Robinson, Williams, Ariz.