Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
649
Calories
30g
Protein
12g
Fat
103g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Walnut | 1 walnut half (4g) | 26 |
| 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
- 1 cup chopped oysters
- 1 cup english walnuts
- 2 tablespoons vinegar
- 2 tablespoons flour
- 1 egg
- salt
- pepper
Directions
1
Mrs. Mabel Rush.
2
Take 1 cup chopped oysters, 1 cup English walnuts, | cup cabbage chopped, I teaspoon celery seed, and salt and pepper to taste. Make a dressing of 1 egg, i cup sour cream, 2 tablespoons vinegar, and 2 tablespoons flour. Heat through and pour over the salad. Garnish with slices of hard lioiled eggs.
By Martin, Maria Ewing, Mrs., [from old catalog] comp ·
Recipe sourced from
internet_archive