Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
759
Calories
51g
Protein
10g
Fat
110g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- eight heads of celery
- one pint vinegar
- one tablespoon flour
- one tablespoon sugar
- two chickens
- three eggs
- vinegar
- salt
- mustard
Directions
1
Mrs. Higgins.
2
Two chickens, chopped coarse ; eight heads of celery, three eggs, one pint vinegar, one tablespoon flour, one tablespoon sugar, rub the yolks of the eggs to a fine pow- der, then add the salt, mustard and oil, mixing well to- gether; then add the cream; and after that the vinegar and raw egg.
By Home for the Friendless (Chicago, Ill.) ·
Recipe sourced from
internet_archive