Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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 cup of boiling milk
- one tablespoonful of butter
- one tablespoonful of white sugar
- a cup of vinegar
- one small head of cabbage
- two eggs well beaten
- one tea- spoonful essence of celery
- vinegar
Directions
One small head of cabbage, chopped fine or cut into shreds, one cup of boiling milk, three-fourths of a cup of vinegar, one tablespoonful of butter, one tablespoonful of white sugar, two eggs well beaten, one tea- spoonful essence of celery, pepper and salt. Heat milk and vinegar in separate vessels. To the boiling vinegar add butter, sugar and season-
604 SALADS.
ing, lastly the chopped cabbage. Heat to scalding, but do not let it boil. Stir the beaten eggs into the hot milk. Cook one minute together after they begin to boil. Turn the hot cabbage into a bowl ; pour the mixture over it ; toss up and about until ali the ingredients are well mixed. Cover and set in a very cold place for several hours.