Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Olive | 1 large (4g) | 4 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- a pinch of salt
- 3 leaves of chopped lettuce
- 12 stoned olives
- 2 hard boiled eggs
- 6 small lettuce leaves around dish
- salt
- pepper
- vinegar
Directions
Mrs. Jacobi.
Take a young, tender chicken of 2^ pounds. Boil for I hour, or should it be a fowl, boil ^ or i hour longer. Season while boiling with a little salt; w^hen cooked, let it get thoroughly cold. Bone the chicken and cut into small pieces, put in a deep dish; season with a pinch of salt, a little pepper, i tablespoonful of vinegar, or the juice of i large lemon, 3 leaves of chopped lettuce, and a few pieces of white celery cut small. Mix well; place it in a salad bowl and cover with Y^, cupful of mayonnaise dressing. Decorate the top with a chopped hard boiled q:%%, a table- spoonful of capers, 12 stoned olives, quarters of 2 hard boiled eggs and 6 small lettuce leaves around dish, then serve. Very fine.