Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
252
Calories
38g
Protein
9g
Fat
2g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Cayenne | 1 tsp (1.8g) | 6 |
| 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
- three chickens
- twelve eggs
- three table-spoonfuls of mixed mustard
- mustard
- salt
- cayenne
Directions
1
For a turkey, or three chickens, use yelks of twelve eggs, fifteen table-spoonfuls of purest olive oil, sixteen table spoon- fuls of pure vinegar. After stirring all well together, add three table-spoonfuls of mixed mustard, salt and cayenne pep- per to the taste ; cook this and make a rich custard. "When cold, pour it on the meat and celery (cut any size you please). Mix it all through. — Mrs. J. P., Lexington, Ky.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive