Estimated Nutrition (whole recipe, rough)
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 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 pint of vinegar
- one teaspoonful of cayenne pepper
- eight heads of celery
- one teaspoonful of salt
- two good sized fowls
- one tea-cup of olive oil
- one-half jar of french mustard
- ten hard boiled eggs
- vinegar
- mustard
- pepper
- salt
Directions
MRS. T. W. CARPENTER.
Two good sized fowls, one tea-cup of olive oil, one-half jar of French mustard, the yolks of ten hard boiled eggs, one-half pint of vinegar, one teaspoonful of cayenne pepper, eight heads of celery, one teaspoonful of salt, or more if required. Boil the fowls and put in salt enough to make palatable. When cold, cut the meat from
SAUCES AND SALADS. 67
the bones in pieces about a quarter of an inch in size. Cut the white part of the celery in the same way. Mix the chicken and celery and set them away. Beat the eggs to a paste with oil, then add vinegar, mustard, pepper and salt, and mix thoroughly. Do not pour the dressing over the salad till half an hour before it is served, or it will wilt.