Estimated Nutrition (whole recipe, rough)
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Milk | 1 cup (244ml) whole | 149 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Apple | 1 medium (182g) | 95 |
| Pineapple | 1 cup chunks (165g) | 82 |
| Egg | 1 large egg (50g) | 78 |
| Orange | 1 medium (131g) | 62 |
| Grapefruit | 1/2 fruit (123g) | 52 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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 english walnuts
- 1 cup crisp celery
- 1 cup tart apples
- 2 teaspoons mustard
- 2 teaspoons salt
- 1 tablespoon butter
- 1 teaspoon sugar
- 1 tablespoon flour
- 1 cup cream
- 4 tablespoons olive oil
- 2 tablespoons grapefruit y2 teaspoon salt
- 34 teaspoon paprika
- 1 teaspoon flour
- 1 cup pineapple juice juice of 2 oranges
- 6 gills olive oil
- 6 tablespoons milk
- 3 tablespoons melted butter
- 1 teaspoon salt
- 3 yolks
- 1 lemon
- 4 large teaspoons sugar
- 6 eggs
- 2 egg yolks
- 1 orange
- 3 eggs
- 2 oranges
- 2 eggs
- 2 level teaspoons mustard
- salt
- cayenne
- vinegar
- lemon juice
- mustard
- pepper
Directions
Miss Mamie E. King, Mt. Sterling, Ky.
1 cup English walnuts. 1 cup crisp celery.
1 cup tart apples.
Cut the ingredients in small pieces, mix together, and sprinkle with shredded cocoanut. Then mix well with mayon- naise dressing. This salad may be served in apple or tomato shells placed on lettuce leaves, or on lettuce leaves alone.
CHICKEN SALAD DRESSING No. 1.
Mrs. J. W. Pryor, Lexington, Ky.
3 yolks. 1 lemon.
Olive oil. Cayenne pepper.
Beat yolks well with a little salt, and slowly add sufficient olive oil to make thick enough to stand alone. Add cayenne
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and juice of lemon, and when mixed with salad and ready to serve, top with a spoon of whipped cream.
LOBSTER SALAD DRESSING No. 2.
Mrs. W. B. Mayo.
4 large teaspoons sugar. y2 cup cider vinegar.
2 teaspoons mustard. y2 cup water. 2 teaspoons salt. Butter size of egg.
Yolks of 6 eggs.
Mix sugar, mustard, and salt with yolks of eggs. Dilute vinegar with water, and add butter. Boil this mixture until it thickens, stirring constantly. Thin with cream, if necessary, when ready to serve.
DRESSING FOR FRUIT SALAD No. 3.
Miss Althea V. Spellman.
1 tablespoon butter. 1 teaspoon sugar.
1 tablespoon flour. 2 egg yolks. Juice of 1 orange. Pinch of salt. Juice of 1 lemon. 1 cup cream.
Melt butter; add flour, then fruit juice, sugar, and salt, and lastly eggs well beaten. Cook until thick; when cold, add the cream, whipped.
SALAD DRESSING No. 4.
Mrs. Frank Trowbridge.
4 tablespoons olive oil. y2 teaspoon powdered sugar.
2 tablespoons grapefruit y2 teaspoon salt.
juice. 34 teaspoon paprika.
FRUIT SALAD DRESSING No. 5.
Mrs. H. C. Snively.
Juice of 1 lemon. y2 cup sugar.
1 teaspoon flour. y2 pint double cream.
3 eggs. 1 cup pineapple juice Juice of 2 oranges. (canned).
Cook in double boiler the beaten yolks of eggs with the flour and fruit juices; if it should thicken too much, use a little
132 Salads and Salad Dressings.
more fruit juice. After this has cooked, stir in quickly the beaten whites of eggs, let cool, and just before serving fold in the cream, whipped stiff.
OIL MAYONNAISE DRESSING No. 6.
Mrs. C. Earle Hooven.
6 gills olive oil. i teaspoon salt.
Yolks of 2 eggs. i saltspoon Coleman's Juice of i lemon. mustard.
Vinegar to thin (about i I saltspoon cayenne pepper,
tablespoon). i saltspoon powd. sugar.
Beat the yolks of eggs and add the first gill of oil drop by drop. Thin with lemon juice; stir constantly; after the third gill of oil, season ; add rest of oil and vinegar to thin as needed. When finished it should be quite thick.
A mayonnaise mixer is best, otherwise stir with a fork.
COOKED SALAD DRESSING No. 7.
Mrs. Eugene Griffis.
3 eggs, well beaten. 6 tablespoons milk or cream.
2 level teaspoons mustard. 3 tablespoons melted butter. 1 teaspoon salt. y? cup good vinegar.
Mix the beaten eggs, milk, and butter together. Heat vine- gar, and dissolve mustard with it; then add salt and red pepper. Do not cook too long, or it will curdle. This is fine for potato salad.