Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 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 quart of olive oil
- four teaspoonfuls of salt
- one teaspoonful of mustard
- two teaspoonfuls of powdered sugar
- one teaspoonful of cayenne pepper
- four tablespoonfuls of tarragon vinegar
- a spoonful of rich cream
- a pint of whipped cream
- three large
- one large lemon
- one dozen bunches of celery
- three parts of olive oil to one of lemon juice
- six eggs into a cold bowl
- 72 salads
- salt
- mustard
- cayenne
- pepper
- vinegar
- paprika
Directions
Select three large, one-year-old hens, a four-pound loin of pork with tenderloin; boil in enough water to cover all (boiling the pork with the chickens) ; season with salt, and add the juice of one large lemon. Boil slowly until very tender. Let stand until cold, then remove all meat and set away over night in a cold place or on ice. This will make the meat very firm and aid greatly in cutting. Cut in large square pieces. Take the best part of one dozen bunches of celery; wash and dry it thoroughly; put on ice to become crisp. Cut in pieces. Before beginning to make the mayonnaise, marinate all meat and celery with a dressing made of three parts of olive oil to one of lemon juice, a generous seasoning of salt, and a dusting of white pepper. Break the yolks of six eggs into a cold bowl, and begin, drop by drop, to beat in one quart of olive oil. In a cup mix four teaspoonfuls of salt, one teaspoonful of mustard, two teaspoonfuls of powdered sugar, one teaspoonful of cayenne pepper; add to it four tablespoonfuls of Tarragon vinegar and four tablespoonfuls of lemon
juice. Mix well, and when the oil mixture begins to beat heavily, add a little of the seasoning. If it seems too firm to beat well, add a spoonful of rich cream. At the last beat in the best part of a pint of whipped cream. Do not make the mayonnaise too light with cream. Mix with the celery and meat, draining from them any of the dressing not absorbed before adding the mayonnaise. Sprinkle with paprika and pack in ice. If the chickens are large, this amount will serve about forty people.