Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 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
- eight wineglassfuls of vinegar heated
- one pint of butter melted in the vinegar
- three teaspoonfuls of mustard
- one teaspoonful of black pepper
- six good sized chickens boiled tender
- one dozen large bunches of celery
- six eggs hard boiled
Directions
Six good sized chickens boiled tender, one dozen large bunches of celery, six eggs hard boiled and chopped, eight wineglassfuls of vinegar heated, one pint of butter melted in the vinegar, three teaspoonfuls of mustard, one teaspoonful of black pepper, one of red, three of salt, sixteen eggs beaten together and stirred in with the vinegar, and let it boil. Cut \ the chicken and celery in small pieces, and when the dressing is cold, pour it over the whole and mix thoroughly.