Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Cayenne | 1 tsp (1.8g) | 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
- eight heads of celery
- a pint of vinegar
- two common-8ized fowls
- one tea-cupful of fresh sweet oil
- half jar of french mustard
- one tea-spoon- ful of cayenne pepper
- one tea-spoonful of salt
- vinegar
- mustard
- cayenne
- salt
Directions
Two common-8ized fowls, one tea-cupful of fresh sweet oil, a half jar of French mustard, the yelks often eggs which have been boiled hard, half a pint of vinegar, one tea-spoon- ful of cayenne pepper, eight heads of celery, one tea-spoonful of salt, or more if required. Boil the fowls, and put suflScient salt in the water to render palatable. When they are per- fectly cold, cut the meat from the bones in pieces about a quarter of an inch in size. Cut the white part of the celery about the same. Mix the chicken and celery and set them away. Mash the eggs to a paste with oil ; then add vinegar, mustard, cayenne, and salt. Mix all thoroughly. When the dressing is made, pour over the salad half hour before served. — Mrs. Furnell.