Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Yogurt | 170g plain Greek | 100 |
| Chive | 1 tbsp (3g) | 1 |
| 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
- five tablespoonfuls of sour cream
- two tablespoonfuls of vin- egar
- one pinch of salt
- a teaspoonful of paprika
- a teaspoonful of hashed up chives
- paprika
- salt
- chives
Directions
To make this salad a success, have some sour cream. Take five tablespoonfuls of sour cream, two tablespoonfuls of vin- egar, half a teaspoonful of paprika, one pinch of salt and half a teaspoonful of hashed up chives ; mix it well, so that the paprika does not form little balls. When well mixed add it to the cucumbers and serve.
Mrs. M. J. Connell. EGG SALAD.
Cover a platter with lettuce, using only the little yellow leaves. Boil eggs until hard, but not long enough so that the yolks will turn dark. Use eggs in proportion to number of persons to be served. Spread mayonnaise over the lettuce; cut up yolks and whites of eggs separately and not too fine. Place in alternate stripes, about two inches wide, on the let- tuce, taking care to have the stripes uniform and even.