Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Shrimp | 100g cooked | 99 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- one cupful of finely cut celery
- one teaspoon ful of mustard
- half cupful of melted butter
- a teaspoonful of pepper
- a teaspoonful of made mustard
- four hard boiled eggs
- one-half cup- ful of lobster cut
- three hard boiled eggs
- one cupful of shred- ded lettuce
- eight eggs
- eight boiled potatoes cut in small squares
- one onion cut fine
- six hard boiled eggs cut in small bits
- mustard
- salt
- pepper
- vinegar
Directions
Half as much celery as lobster, cut in squares about the size of a bean. Save out the red claws or coral part to garnish your dish. When you take your lobster from the can, drain it as dry as possible before using; add the whites of four hard boiled eggs, chopped, and put the yolks through the ricer to garnish the top after the salad is all ready to serve. This receipt refers to canned lobster, as we cannot obtain the fresh in our home market. Use salad dressing No. 1 (boiled) to mix with. Mrs. Geo. C. Ginty.
186 TlIK GOOD CHEEK COOK BOOK. MEDLEY SALAD. -
()ne cupful of salmon cut in squares, one-half cup- ful of lobster cut the same, three hard boiled eggs; slice the whites of the eggs into the salmon and lobster, add one cupful of finely cut celery and one cupful of shred- ded lettuce ; put the yolks of the eggs through the ricer to garnish the top. Use any of the dressings you may choose.
POTATO SALAD— No. 1.
Take cold boiled potatoes, hard boiled eggs and a raw onion ; pack in a dish a layer of the potatoes sliced thin, next the onion chipped fine, then the eggs sliced. Pour over each layer a little of the following dressing : Salad oil one-half a gill, vinegar one-half a gill, one teaspoon ful of mustard, one-half a teaspoonful of pepper, one of salt. Boil eight eggs for an ordinary salad.
Mrs. L. B. Cruttenden.
POTATO SALAD -No. 2.
Eight boiled potatoes cut in small squares, one onion cut fine, six hard boiled eggs cut in small bits ; add a little celery, if you like ; use French or boiled dressing, or take the yolks of four hard boiled eggs and blend them smooth with a half cupful of melted butter, a teaspoonful of made mustard, a little salt and pepper, a little vinegar, and cream to thin it to the proper consistency.