Photo: Sara Cervera
Estimated Nutrition (whole recipe, rough)
193
Calories
7g
Protein
11g
Fat
16g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- two stalks of celery cut fine
- quarter cup of vinegar
- one teaspoon of sugar
- one teaspoon of salt
- quarter teaspoon of pepper
- a pint of sweet cream
- two yolks of eggs into half a pint of sweet cream
Directions
1
POTATO SALAD— Boil quarter of a peck of potatoes, cut in dice, two stalks of celery cut fine, boil quarter cup of vinegar, one- eighth cup of water, one teaspoon of sugar, one teaspoon of salt, one- quarter teaspoon of pepper, when cold pour over potatoes. Beat two yolks of eggs into half a pint of sweet cream. Mix into salad.
By Paidar, Marie, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive