Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
431
Calories
42g
Protein
21g
Fat
18g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| 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
- one bunch of celery
- two chickens
- one large head of cabbage
- ten hard boiled eggs
- one dozen of small cucumber pickles sliced thin
- one small teacupful of strong vinegar
- butter the size of an egg
- vinegar
- pepper
- salt
Directions
1
MRS. J. H. GREEN.
2
Two chickens ; one large head of cabbage : ten hard boiled eggs ; one dozen of small cucumber pickles sliced thin ; one small teacupful of strong vinegar ; one bunch of celery ; a lump of butter the size of an egg, a bottle of salad dressing ; pepper and salt to taste.
3
SALADS, CUSTARDS AND SAUCES. 43
By Keokuk (Iowa). Westminster Presbyterian church ·
Recipe sourced from
internet_archive