Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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 cup of vinegar
- half cup of water
- half tablespoons of sugar
- one tablespoon of but- ter
- one teaspoon of salt
- one teaspoon of mustard
- one-eighth teaspoon of red pepper
- two tablespoons of flour
- three eggs well beaten
Directions
CHICKEN SALAD DRESSING— One cup of vinegar, half cup of water, two and a half tablespoons of sugar, one tablespoon of but- ter, one teaspoon of salt, one teaspoon of mustard, one-eighth teaspoon of red pepper, two tablespoons of flour, three eggs well beaten. Cook all together until thick and smooth, add this dressing to the chicken, eggs and celery, and allow to stand about three hours before serving.