Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| 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
- three teaspoonfuls of mustard
- a cup of melted but- ter
- three chickens till tender
- one-third celery to two-thirds chicken
- one tumbler
- five eggs
- three hard boiled eggs
- vinegar
- mustard
- salt
- pepper
Directions
MRS. M. J. WELLSLAGER,
Boil three chickens till tender. Pick the meat from the bones, and chop fine. Use celery in the proportion of one-third celery to two-thirds chicken. Chop it separately, and not quite as fine as the chicken. For a dressing, take one tumbler and a half of vinegar, three teaspoonfuls of mustard, half a cup of melted but- ter or oil, the yolks of five eggs, salt and pepper to taste. After beating, heat this dressing over a slow fire; then stir till nearly cold; then mix together, adding three hard boiled eggs, chopped. This dressing is also very nice for chopped cabbage.