Estimated Nutrition (whole recipe, rough)
Counts 12 of 13 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 12 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Onion | 1 medium (110g) | 44 |
| Cabbage | 1 cup shredded (89g) | 22 |
| 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 |
| Salad | 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 gill of good vinegar
- one quart finely chopped cabbage
- one large onion
- two tea-spoons of made mustard
- one table-spoon heaped of flour
- one egg
- one tea-spoon of made mustard
- one tea-spoon of sugar
- two table-spoons of salad oil
- 51 egar
- two eggs beaten thoroughly
- one level tea-spoon salt
- two tea-spoons prepared mustard
- one table-spoon butter
- four table- spoons best vinegar
- two eggs
- two table-spoons of oil
- four mustard-spoons of mustard
- two salt- spoons of salt
- one tea-cup of vinegar
- pepper
- salt
- mustard
- vinegar
- cayenne
Directions
Peal and boil twelve or fourteen good sized potatoes; when done, cut them up in a large bowl, cut fine one large onion or more if you like ; add pepper and salt to your taste ; two tea-spoons of made mustard ; mix these all together with spoon. Put a table-spoon of butter in a sauce pan on the fire, when melted stir in one table-spoon heaped of flour ; when it is a light brown add one egg, one gill of good vinegar, (egg last) ; don't let cook any more after the egg is added. Turn this mixture over the potatoes and mix well.
SALAD DRESSING — No. 1.
One tea-spoon of made mustard, one tea-spoon of sugar, two table-spoons of salad oil, a table-spoon of milk, two of vin-
egar, cayenne pepper and salt to taste. Put the mustard into a salad bowl with the sugar, and add the oil drop by drop, carefully stirring and mixing all the ingredients well together. Proceed in this manner with the milk and vinegar, which must be added very gradually or the sauce will curdle; then put in the seasoning of cayenne and salt. It ought to have a creamy appearance, and when mixing, the ingredients cannot be added too gradually or stirred too much.
SALAD DRESSING— No. 2.
The yolks of two eggs beaten thoroughly, one level tea-spoon salt, one of pepper, two of white sugar, two tea-spoons prepared mustard, one table-spoon butter; stir in the mixture four table- spoons best vinegar, put dressing into a bowl, set it in a kettle of hot water and stir constantly till it thickens; set away, and when cool it is ready for use. This is sufficient for one quart finely chopped cabbage and should be poured over while hot, and thoroughly mixed with the cabbage, which may then be placed upon a platter, formed into an oval mound and served cold.
SALAD DRESSING— No. 3.
Yolks of two eggs, raw; two table-spoons of oil, and the same of sugar; four mustard-spoons of mustard, two salt- spoons of salt; mix together and beat well; boil one tea-cup of vinegar and stir into the mixture; set the whole into a pan of boiling water to prevent its curding; stir until it thick- ens. This will keep a week; it is good for lettuce, slaw, or chicken salad.