Photo: K8
Estimated Nutrition (whole recipe, rough)
638
Calories
21g
Protein
7g
Fat
120g
Carbs
What these numbers assume — 8 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 |
| Onion | 1 medium (110g) | 44 |
| 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
- one-half cup celery cut in squares
- one-half cup sweet pickles cut in pieces
- half cup vinegar
- two tablespoons sugar
- one-quarter teaspoon salt
- one-half teaspoon dry mustard
- one tablespoon flour
- one-half spanish onion
- one beaten egg
Directions
1
KIDNEY BEAN SALAD— One can kidney beans rinsed in cold water, one-half cup celery cut in squares, one-half cup sweet pickles cut in pieces, one-half Spanish onion. Pour over the following. One- half cup vinegar, two tablespoons sugar, one-quarter teaspoon salt, one-half teaspoon dry mustard, one beaten egg, one tablespoon flour. Cook in double boiler until it thickens. If too thick, thin with sweet cream.
By Paidar, Marie, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive