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 |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Olive | 1 large (4g) | 4 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Meat | 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-half pound walnut meats
- two cups vine • wiujams pubuc library association 335 gar put on stove to boil
- one-half cups sugar
- six medium sized cold boiled potatoes cut in dice
- six hard boiled eggs sliced
- eight olives cut in small pieces
- three small pickles sliced
- one onion
- two cups vine • wiujams pubuc library association 335 gar put on stove to bo
- two large teaspoons mustard
- one egg
- mustard
- salt
- vinegar
Directions
One can lobster cut in small pieces, six medium sized cold boiled potatoes cut in dice, six hard boiled eggs sliced, eight olives cut in small pieces, three small pickles sliced, one-half pound walnut meats, one onion, grated; put all in a dish and pour over a salad dressing made as follows : Two cups vine •
WIUJAMS PUBUC LIBRARY ASSOCIATION 335
gar put on stove to boil, one and one-half cups sugar, two large teaspoons mustard, two of flour; stir these together dry, then break in one egg and melted butter size of egg, salt to taste and stir slowly into vinegar; when done let stand until cold then thin with sweet cream or milk and pour over ingredients. —Mrs. J. H. Henskey, Mulliken, Mich.