Estimated Nutrition (whole recipe, rough)
What these numbers assume — 10 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 tablespoons sugar
- 2 tablespoons flour
- 1 pint chopped cabbage
- 1 cup celery chopped
- 1 teaspoon salt
- 1 teaspoon corn- starch
- a dash of white pepper
- 2 well beaten eggs
- 1 small head cabbage fine
- butter the size of ^ an egg
- salt
- pepper
- vinegar
- white pepper
Directions
Mrs. C. A. Judson.
Boil a chicken tilltender ; remove the bones and skin; if wanted extra nice use only the white meat ; cut in coarse dice, and season with salt and pepper ; chop in I inch pieces the tender parts of celery : mix g as much celery with the chicken ; mix with mayon-
SALADS. 131
naise dressing, arrange nicely on a dish, put some dressing over it; garnish with celery tops. Do not mix till wanted. The dressing may be thinned with whipped cream.
A small proportion of pecan nuts is liked by many.
COLD SLAW, NO. L
Miss Rose Tipping.
Slice fine enough cabbage to till an ordinary salad bowl : mix 2 tablespoons sugar with butter the size of ^ an egg, 2 tablespoons flour and ] cup weak vinegar ; l)ring to the boil, cook a moment, then take off, stir in 2 well beaten eggs, and salt and pepper to taste. Salt the cabbage also. Pour the dressing over the slaw 1 hour before serving, cover and let stand till wanted.
COLD SLAW, NO. 2.
1 pint chopped cabbage, 1 cup celery chopped, and h cup grated horseradish. Season with salt. Stir a good mayonnaise or lettuce dressing into the mixture a few moments before serving.
COLD SLAW, NO. 3.
Mrs. Donna O'Reilly.
Chop 1 small head cabbage fine ; sprinkle with 1 teaspoon salt, I tablespoon sugar and a dash of white pepper ; mash until moist. Then put ] cup vinegar with \ cup water and a bit of butter in a saucepan and let come to a boil ; thicken with 1 teaspoon corn- starch, let boil up, stir it into the cabbage, and set the slaw on the ice to get cold.