Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 large bunch parsley
- 2 small green onions
- 1 doz
- two silver forks
- parsley
- salt
- pepper
- paprika
Directions
1 large bunch parsley;
2 small green onions;
Radishes (a few);
1 doz. potatoes;
Mayonnaise;
Olive oil.
Chop to a powder the parsley, onions and celery ; boil tender the potatoes, pare and cut into slices while hot, and add first in- gredients, also salt, pepper and paprika to taste ; also add' finely cut celery. Pour heated vinegar over this and also some fine olive oil, and mix well with two silver forks. Then add sufficient mayonnaise to make the salad look yellow. Serve on lettuce and garnish with hard boiled eggs and hearts of lettuce. Delicious.
—Mrs. G. E. Crone.