Estimated Nutrition (whole recipe, rough)
Counts 19 of 23 ingredients — the other 4 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 19 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Pork | 100g cooked | 242 |
| Sardine | 100g canned drained | 208 |
| Milk | 1 cup (244ml) whole | 149 |
| Apple | 1 medium (182g) | 95 |
| Oyster | 6 medium (84g) | 81 |
| Egg | 1 large egg (50g) | 78 |
| Grape | 1/2 cup (76g) | 62 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
| Pecan | 1 half (4g) | 20 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Celery Seed | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Salt | 1 tsp (6g) | 0 |
| Meat | not in our table | 0 |
| Mixed Nuts | not in our table | 0 |
| Salad Dressing | not in our table | 0 |
| Water | 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
- half cup heavy cream
- one cup pecan
- one-half teaspoon salt
- one tablespoon each of mus- tard
- one cup vinegar
- half cup milk
- four pounds of boiled lean pork
- two stalks of celery
- two tablespoonfuls of mince meat
- half pound shelled pecans
- one cup mixed nuts
- half cup celery
- one teaspoonful celery seed
- half cup seedless raisins
- a spoonful of salad dressing on each slice
- two eggs
- one inch slices
- one-half english walnut meat
- three cupfuls
- two dozen fresh oysters
- two cans cove
- one box sardines
- one lemon
- two apples
- two pickles
- five people
- one tongue chopped finely
- two apples chopped fine
- three chopped pickles
- one beef tongue in salted water till thoroughly done
- salt
- pepper
- cayenne
- mustard
- lemon juice
- vinegar
Directions
butter, whites of two eggs, half cup heavy cream. Soak gela- tine in cold water until soft, dissolve by standing in hot water, then strain. Beat yolks of eggs, and add salt, sugar, pepper, cayenne, mustard, lemon juice and cream. Cook over hot water until mixture thickens, stirring constantly, then add butter and gelatine. Add mixture gradually to whites of eggs beaten until stiff and when cold fold in cream beaten until stiff. Mold and chill. Turn chicken cream from molds, cut in one inch slices and arrange on lettuce leaves. Put a spoonful of salad dressing on each slice and garnish with one-half English walnut meat. Cut celery in small pieces — there should be three cupfuls. Break into pieces one cup pecan or English wal- nut meats, and brown in a moderate oven. Mix celery and nut meats, sprinkle with one-half teaspoon salt, and add to one- half the salad dressing. Surround each slice of chicken cream with celery and nut mixture. If a simpler dish is required, the celery and nuts may be omitted.
Oyster Salad. — Two dozen fresh oysters or two cans cove, one can salmon, one box sardines, one tablespoon each of mus- tard, sugar and butter, one cup vinegar, half cup milk; season with salt, pepper and celery seed. The oysters should be wiped dry and chopped very fine. Slice one lemon and lay on top.
Neapolitan Salad. — Four pounds of boiled lean pork, two stalks of celery, two apples, two pickles, two tablespoonfuls of mince meat, half pound shelled pecans. This all chopped to- gether with cream dressing makes a delightful salad. Will serve twenty-five people. — Mrs. J. P. Hirt.
Tongue Salad. — One tongue chopped finely, one cup mixed nuts, two apples chopped fine, half cup celery, one teaspoonful celery seed, half cup seedless raisins, two or three chopped pickles, salt and pepper. Dress with boiled salad dressing. — Mrs. Madison.
Tongue Salad. — Boil one beef tongue in salted water till thoroughly done. Eemove the skin when it gets cold. Cut the