Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Egg | 1 large egg (50g) | 78 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Gelatin | 1 envelope (7g) | 23 |
| Pepper | 1 tsp ground (2.3g) | 6 |
| Water | 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
- 2 cups grated corn
- 1 tablespoon of gelatin which has been dissolved in cold water
- 1 cupful of cold chicken
- 1 tablespoon of minced green peppers
- 3 eggs
Directions
Boil in slightly salted water a sufficient number of okra pods, ^^^len tender cool and slice crosswise. Line a salad dish with lettuce leaves, add a layer of okra, then one of tomatoes, sliced very thin, then a sprink- ling of onions minced fine, a layer of chopped peppers and some grated horseradish. Repeat and marinate with French dressing.
CPIICKEN AND CORN SALAD. Cook together in double boiler for 20 minutes * cup of milk, 2 cups grated corn, a little salt and pepper and the yolks of 3 eggs. Add 1 tablespoon of gelatin which has been dissolved in cold water and remove from fire. Whip in 1 cupful of cold chicken, 1 tablespoon of minced green peppers and the same of chopped pimento. Turn into individual molds. Serve in nests of lettuce leaves, with mayonnaise dressing.
CHESTNUT SALAD. Shell large chestnuts and blanch them. Then boil until tender. While they are still hot immerse them in French dressing to which has been added a little onion juice. Drain and chill thoroughly. Serve in a bed of watercress.