Estimated Nutrition (whole recipe, rough)
Counts 18 of 21 ingredients — the other 3 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 18 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Potato | 1 medium (173g) baked | 161 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Walnut | 1 walnut half (4g) | 26 |
| Gelatin | 1 envelope (7g) | 23 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Almond | 1 almond (1.2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 0 |
| Hickory Nut | not in our table | 0 |
| Salad | not in our table | 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 english walnuts
- 1 cup sugar
- 2 teaspoons salt
- 1 pint boiling water
- 4 cups chopped celery
- 1 cup chopped almonds
- 1 bunch of celery chopped
- 1 pint of sweet pickles chopped
- 1 pint hickory nuts
- 1 teaspoon salt
- 1 cup vinegar
- 4 tablespoons sweet cream
- 1 tablespoon flour
- 4 tablespoons sugar
- 1 cup diced celery
- 3 tablespoons melted butter
- a cup of butter
- 3 hard boiled eggs chopped fine
- 1 box gelatin
- 1 lemon
- 2 chopped cabbage
- 5 small potatoes boiled
- 3 onions of same size cut in thin slices
- 3 hard boiled eggs sliced
- 1 shredded onion
- 2 table- spoons salad oil
- six cold boiled potatoes alternately
- one medium sized onion into a large dish
- 1 well beaten egg
- 4 table- spoons water
- 6 boiled potatoes
- 3 hard boiled eggs
- 1 sliced cucumber
- 1 measure of dressing
- 6 potatoes boiled in their skins
- 1 onion peeled
- 1 saltspoon salt
- 1 table- spoon vinegar
- salt
- pepper
- vinegar
Directions
Mrs. James Costello.
Mix 1 can peas. 3 hard boiled eggs chopped fine, J pint chopped celery, 1 cup English walnuts, and sufficient mayonnaise dressing to cover nicely. Serve at once.
PEPPER SALAD, NO. 1.
Cut a green or a red pepper in half, remove the seeds, and chop or slice very thin. Put in a bowl with fresh lettuce leaves, endive, corn salad, pcppcrgrass, mustard, dandelions or watercress. Mix with any good dressing.
PEPPER SALAD, NO. 2.
Mrs. John E. Brown.
Cover 1 box gelatin with cold water and let soak \ hour ; add 1 cup sugar, the juice 1 lemon, 2 teaspoons salt, and' 1 pint boiling water; when cool, add 4 cups chopped celery, 2 chopped cabbage, J can pimentoes chopped, and, if you choose, 1 cup chopped almonds ; stir in well, pour into a mould, and set aside to harden. Turn out on a plate of lettuce leaves.
134 OLD COUNTRY RECIPES AND NEW.
POTATO SALAD, NO. 1.
Mrs. George Webb.
5 small potatoes boiled and 3 onions of same size cut in thin slices, 1 bunch of celery chopped, 1 pint of sweet pickles chopped or sliced, 3 hard boiled eggs sliced, 1 pint hickory nuts or any good nuts, pepper and salt to taste. Mix with any salad dressing liked.
POTATO SALAD, NO. 2.
Mrs. Reese Ward.
Take cold potatoes freshly boiled in their jackets, peel and slice them thin. Cut -4- pound fat bacon into the smallest pos- sible dice, put into a skillet over a slow fire; when the bacon is crisp and a light brown color, add 1 shredded onion, 1 teaspoon salt, 1 cup vinegar and hot water (half and half), and 2 table- spoons salad oil, turning in slowly lest it spatter. Add the po- tatoes, heat thoroughly and serve hot or cold.
As much cabbage as potatoes may be added, in which case boil them together till done.
POTATO SALAD, NO. 3.
Miss H. C. Moodie.
Slice six cold boiled potatoes alternately with one medium sized onion into a large dish, sprinkling occasionally with pepper and salt. Put ^ pint vinegar over the fire. When it boils, add A cup of butter, take from the fire and add 4 tablespoons sweet cream. Pour over tlic potatoes and mix thoroughly.
POTATO SALAD, NO. 4.
Mrs. O. O. Cherrington.
Mix 1 tablespoon flour with 4 tablespoons sugar and 1 well beaten egg; add 1| teaspoons salt, pepper to taste, and 4 table- spoons water ; scald 1 cup vinegar, and stir in slowly the other in- gredients. Peel and chop fine 6 boiled potatoes and 3 hard boiled eggs, and mix with the dressing.
POTATO SALAD, NO. 5.
Mrs. E. J. Davis.
For each quart of cold baked or boiled potatoes sliced, allow 1 sliced cucumber, 1 cup diced celery, and 1 measure of dressing. In mixing, do not stir, but lift carefully and turn over.
POTATO SALAD, NO. 6.
Mrs. J. R. Coughtrie.^
6 potatoes boiled in their skins, pared and sliced; 1 onion peeled and sliced thin, 1 saltspoon salt ; \ as much pepper ; 1 table- spoon vinegar, and 3 tablespoons melted butter. Mix all together.
SALADS. 135