Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
338
Calories
39g
Protein
14g
Fat
14g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Celery | 1 stalk (40g) | 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
- one quart of scallops five
- one half cup of vinegar heated
- one tablespoonful mustard
- two tablespoonfuls milk
- one egg
- one teaspoon- ful salt
- seven medium sized
- three fourths of that quantity of celery
- one sour
Directions
1
Boil one quart of scallops five or ten minutes ; drain off the water and when cold pick them to shreds with a fork. One half cup of vinegar heated, one egg, one tablespoonful mustard, one teaspoon- ful salt, two tablespoonfuls milk, butter size of a walnut. Stir together in the vinegar and serve'cold.
2
POTATO SALAD
3
To six or seven medium sized, cold, boiled potatoes, cut in small pieces, add three fourths of that quantity of celery and one sour, peeled apple also cut in small pieces. Mix thoroughly, and season with a mayonnaise dressing.
By Ladies' Benevolent Society, First Congregational Church (Fall River, Mass .). Ladies' Benevolent Society, Mass.) First Congregational Church (Fall River ·
Recipe sourced from
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