Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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
- half teaspoonful of made mustard
- three tablespoonfuls of sweet cream
- one tablespoonful of strong vinegar
- three hard- boiled eggs
- one small
- vinegar
Directions
Take cooked potatoes and slice very thin ; add to them three hard- boiled eggs, also sliced thin ; chop one small, fresh onion. In a glass bowl or salad, dish put a layer of potatoes, then a layer of eggs, and sprinkle over them a little chopped onion, salt and pepper. For dress- ing, take the yolk of a raw e.gg and stir into it half teaspoonful of made mustard. Beat into it, drop by drop, three tablespoonfuls of sweet cream ; add one tablespoonful of strong vinegar and the white of the egg beaten to a stiff froth. If needed for supper make at noontime. Flakes of cold boiled salmon, cod or halibut, substituted for the eggs, or added with them, will make a fish salad.
606 SALADS.