Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Salt | 1 tsp (6g) | 0 |
| Pimento | 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
- one-half cup each of chopped celery
- one-half teaspoon onion juice
- one-fourth package of spaghetti
- one boiled white potato
- two hard boiled eggs
- one chopped pimento
- two peeled tomatoes
- salt
- white pepper
- paprika
Directions
Take one-fourth package of spaghetti, broken into small pieces, boil in salted water until soft. As soon as tender, throw into bowl of ice water to bleach. When cold, dry on soft towel. Mix with it gently one boiled white potato, two hard boiled eggs, one-half cup each of chopped celery and sharp cheese, one-half teaspoon onion juice, one chopped pimento, two peeled tomatoes; season to taste with salt, white pepper and paprika. Pour on all a generous quantity of salad dressing. Let stand for half hour to season. Ar- range on lettuce leaves with slice of tomato and half of stuffed olive on top of each. Serve cold with cheese wafers.