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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| 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 pound of butter
- nine eggs
- one tea-cupful of vinegar
- four table-spoonfuls of mixed mustard
- two table-spoonfuls sugar
- one tea-spoonful black pep- per
- one half tea- cupful of strong vinegar
- three chickens
- vinegar
- salt
Directions
Nine eggs, one tea-cupful of vinegar (strong), one half pound of butter, or tea-cupful of olive oil, four table-spoonfuls of mixed mustard, two table-spoonfuls sugar, one tea-spoonful black pep- per. Beat the eggs until smooth, and add the other ingredients. Place in a kettle over the fire, and stir all the time, and cook until it becomes almost a mush. When cold, add one half tea- cupful of strong vinegar. Chop the chicken and celery any size you may wish, and sprinkle with salt to the taste. Pour the dressing on and mix well just before serving ; reserving some of the dressing to pour over the top. This dressing will be Bufllcient for a medium turkey, or three chickens. — Mrs. Martin.