Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Potato | 1 medium (173g) baked | 161 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salad Dressing | 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 quarts of boiled potatoes cut in thin slices
- one tablespoonful of grated onion
- two tablespoons of chopped parsley
- a bunch of celery chopped fine
- one chicken
- one plate of salad dressing
- one plateful of salad dressing over the top of the chicken
- 42 put
- mustard
Directions
One chicken (cut in small squares) ; let it stand as directed in the Mirand. Half a bunch of celery chopped fine, let it stand until cold and crisp in ice water. Mix chicken and celery together, add one plate of salad dressing. Place on a platter, dress around the edge with celery tips ; spread one plateful of salad dressing over the top of the chicken.
Be wise and use Victor Flour
42 Put. a row of olives around it, and boiled eggs cut in rings or beets cut in pointed pieces. J^obster salad is made the same way only add mustard and curry powder with season- ing. Dress platter with lettuce, omit olives.
POTATO SALAD NO. 1.
One quarts of boiled potatoes cut in thin slices, then in small squares, while \sarm, not hot; one tablespoonful of grated onion, two tablespoons of chopped parsley, and enough of the "cream salad dressing" to make moist. Put in a cool place for an hour or two.