Estimated Nutrition (whole recipe, rough)
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Mustard | 1 tsp (5g) yellow | 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
- two boiled potatoes strained through a kitchen sieve
- two hard-boiled eggs
- mustard
- salt
Directions
That witty divine, Sydney Smith, wrote the following directions for a salad dressing, which those who have tried praise highly :
Two boiled potatoes strained through a kitchen sieve.
Softness and smoothness to the salad give;
Of mordant mustard take a single spoon —
Distrust the condiment that bites too soon ;
Yet deem it not, thou man of taste, a fault
To add a double quantity of salt.
Four times the spoon with oil of Lucca crown,
And twice with vinegar procured from town;
True taste requires it, and your poet begs
The pounded yellow of two hard-boiled eggs.
Let onion's atoms lurk within the bowl.
And, scarce suspected, animate the whole ;
And lastly, in the favored compound toss
A magic spoonful of anchovy sauce.
Oh, great and glorious ! Oh, herbaceous meat !
'T would tempt the dying anchorite to eat.
Back to the world he'd turn his weary soul
And plunge his fingers in the salad bowl.