Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 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
- one teaspoonful of dry mustard
- two teaspoonfuls of salt
- one tablespoonful of minced sweet cream
- six medium-sized potatoes
- 36 practical cook book to the cooked mayonnaise
- salt
- white pepper
- parsley
- cayenne
- pepper
- mustard
Directions
Six medium-sized potatoes, One teaspoonful of dry mustard.
Pour tablespoonfuls of cooked Two teaspoonfuls of salt,
mayonnaise, One-fourth of a teaspoonful of
* me tablespoonful of minced white pepper,
parsley, Dash of cayenne.
One tablespoonful of minced Sweet cream.
Pare and cover the potatoes with boiling water ; add oneteaspoonful of salt; boil slowly until tender; drain; remove the cover and shake over the fire until the potatoes are dry; when cool enough to handle cut into thin slices; mix the pepper, salt and mustard together; add
36 PRACTICAL COOK BOOK
to the cooked mayonnaise and mix until smooth, then add onion and parsley; slowly add sweet cream enough to make it the consistency of thin cream; put a layer of potatoes in the salad bowl ; cover with the dressing, then another layer of potatoes and more dressing until the bowl is filled ; pour the remainder of the dressing- over the potatoes and set in <i cold place for two or three hours; garnish, with parsley.