Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
87
Calories
7g
Protein
6g
Fat
2g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Celery | 1 stalk (40g) | 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
- a gill of mixed mustard
- two large cold fowls
- nine hard boiled eggs
- 43 salt
- two large heads of celery
Directions
1
Two large cold fowls, either boiled or roasted, yelks of nine hard boiled eggs, half a pint sweet oil, half a pint vinegar, a gill of mixed mustard, a small tea-spoonful cayenne pepper, same of
2
SALAD RECIPES. 43
3
salt, two large heads of celery. The dressing must be mixed very smooth ; the longer it is stirred the better. Pour over the chopped fowls and celery a few minutes before it is eaten.
By Vehling, Joseph Dommers, 1879-1950. fmo ·
Recipe sourced from
internet_archive