Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
302
Calories
11g
Protein
18g
Fat
27g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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-half head of cabbage
- two bunches of celery chopped
- one teaspoonful of mustard
- two teaspoonfuls of sugar
- a pinch of cay- enne pepper
- two eggs
- one tea-cup of vinegar
- butter the size of an egg
- mustard
- salt
- pepper
- vinegar
Directions
1
MRS. R. P. LOWE.
2
One-half head of cabbage, two bunches of celery chopped, the yolks of two eggs and a lump of butter the size of an egg, one teaspoonful of mustard, one of salt, a pinch of Cay- enne pepper, two teaspoonfuls of sugar, one tea-cup of vinegar ; mix well, set on stove, stir all the time : when cold, pour over the salad ; if not moist sufficiently add a little cream.
By Keokuk (Iowa). Westminster Presbyterian church ·
Recipe sourced from
internet_archive