Estimated Nutrition (whole recipe, rough)
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| 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
- four tablespoons of olive oil
- one tablespoon of made mustard
- two teaspoons of salt
- one teaspoon of black pepper
- a teaspoon of cayenn tablespoon of sugar
- two cood sized chickens
- one-third chicken aid two-thirds celery
- ten eggs hard
- two lemons is an improvement
- mustard
- salt
- black pepper
Directions
Use the white meat of two cood sized chickens, and celery enough to make the proportion one-third chicken aid two-thirds celery ; boil ten eggs hard, rub the yolks perfectly smooth with a silver spoon, adding gradually four tablespoons of olive oil, one tablespoon of made mustard, two teaspoons of salt, one teaspoon of black pepper, half a teaspoon of cayenn tablespoon of sugar ; add sweet cre about the consistency of batter. Just before sending to table, mix the dressing with chicken and celery, and moisten with sharp vinegar. The juice of two lemons is
an improvement.
e pepper, and one am by degrees until