Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Celery | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 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 tablespoon of mixed mustard
- one teaspoon of salt
- four tablespoons table oil
- two-third cup sweet cream
- one chicken use the same quantity of celery
- four eggs
- two-thirds teacup vinegar
Directions
To one chicken use the same quantity of celery, three or four eggs, one tablespoon of mixed mustard, one teaspoon of salt, one 'tablespoon butter, two-thirds teacup vinegar, four tablespoons table oil, two-third cup sweet cream. Process of making : Season your chicken in cooking, cut by hand both chicken and celery, then beat the yolks of eggs and whites separately; into that beat the oil slowly, then mix all ingredi- ents in an earthen dish, except the cream. Set on the stove, cook until as thick as pound cake. When cold add cream, stirring well. Pour over chicken and celery an hour before serving. Do not be afraid of cooking too thick. — Mrs. George Barney, Williams, Ariz.