Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
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 pint of vinegar
- one-half pound of butter
- three tablespoonfuls of olive oil
- one teaspoonful each of red
- one tablespoonful
- one-half pint of vinegar
- one-half pound of melted butter
- half pint of vinegar
- eight eggs
- three chickens
- vinegar
- pepper
- mustard
Directions
MRS. R. P. LOWE.
Eight eggs; one pint of vinegar; one-half pound of butter; three tablespoonfuls of olive oil ; sixteen teaspoonfuls of made mustard ; one teaspoonful each of red and black pepper ; one tablespoonful of .salt. Beat the eggs very light, add one-half pint of vinegar ; one-half pound of melted butter ; set the ves- sel in a pot of boiling water, stir until thick ; take off from the fire and add another half pint of vinegar ; then add pepper and mustard and oil. This quantity is sufficient for three chickens; do not chop your chicken too fine. Take equal quantities of chicken, celery, and cabbage.