Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
410
Calories
13g
Protein
17g
Fat
53g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- 2 tablespoons of butter
- a teaspoon of salt
- 8 medium sized potatoes thoroughly done
- 1 raw egg
- 4 small cucumber pickles
- 1 small raw onion
- 1/2 teacup pickle vinegar
- 2 hard boiled eggs
- salt
- pepper
Directions
1
_Contributed by Mrs. Norman V. Randolph, Richmond, Va._
2
Boil 8 medium sized potatoes thoroughly done and mash well. Cream them with 2 tablespoons of butter and yolk of 1 raw egg. Take 4 small cucumber pickles and chop very fine with 1 small raw onion. Stir this in the tomatoes with a teaspoon of salt and a little pepper. Pour in a ½ teacup pickle vinegar. Mix all well and put into a salad dish lined with celery stalks, and slice 2 hard boiled eggs and sprinkle with salt and pepper over the top. To be served very cold.
By Jacqueline Harrison Smith (ed.) ·
Recipe sourced from
gutenberg