Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- three tablespoons mustard
- a pinch of cayenne pepper
- a gill of vinegar
- four well boiled chickens
- eight teacups of celery cut also in small pieces
- twelve hard boiled eggs
- four raw eggs
- twelve eggs
- salt
- pepper
- mustard
- cayenne
- vinegar
Directions
Mary Norton.
Take the breasts of four well boiled chickens, cut in small pieces, but not too fine ; mix with the chicken eight teacups of celery cut also in small pieces, and with the above, the chopped whites of twelve hard boiled eggs.
VALUABLE RECIPES. 123
For dressing, the yolks of four raw eggs ; beat into them half of an ordinary sized bottle of olive oil, beginning with a teaspoon, and adding no more than that at a time, until it is all thoroughly mixed ; then add the well mashed and pulverized yolks of twelve eggs, salt and pepper, three tablespoons mustard, a pinch of cayenne pepper, and a gill of vinegar ; then stir this dressing thoroughly into the mixed chicken celery and whites of eggs.