Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Brussels Sprout | 1 cup (156g) | 56 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Water | 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
- a pinch of cayenne
- a quart of brussels sprouts into boiling water
- two ounces of cold boiled tongue cut in neat pieces is an addi- tion to this sal
- cayenne
Directions
Prepare beforehand a good mayonnaise, seasoned well, and do not forget a pinch of cayenne. Peel tart crisp apples, one at a time, cutting in slices, and these in turn into dice, mixing and covering at once with the mayonnaise, a slice at a time to keep from turning dark. The celery should be one-half the amount of the apple; very crisp and white, and cut into bits, about one-half by one-quarter of an inch long. Mix the apple and celery in turn, and when altogether, put in a bowl with white lettuce leaves.
If a richer salad is desired, English walnuts, blanched and broken in small bits, may be added, about one-quarter as much as the apple being used.
2. Beets may be used with celery instead of apple, and this makes a delicious salad, too. Cauliflower, a fine head, boiled whole and salted, and when tender allowed to cool and drain, makes a good salad served with mayonnaise poured over the whole, and garnished with small hearts of lettuce, and bits of boiled beets.
Mrs. Williamson Dunn. BRUSSELS SPROUT SALAD.
Throw a quart of Brussels sprouts into boiling water, after removing the dead leaves and cutting the little brown knots from the stems. Boil briskly or they will change their color; twelve minutes will cook them. Throw them into a colander to drain. While hot, pour over a French dressing. Surround with lettuce leaves. Set in ice-box an hour before serving. Two ounces of cold boiled tongue cut in neat pieces is an addi- tion to this salad. Canned sprouts can be used when fresh ones are not in the market.
Miss Macdonald.