Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Olive Oil | 1 tbsp (14g) | 119 |
| Chives | 1 tbsp (3g) | 1 |
| 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
- three tablespoonfuls of oil
- one teaspoonful of chopped chives
- one teaspoonful of salt
- one fine chopped challot
Directions
Mash the yolk of a hard boiled egg with three tablespoonfuls of oil, two of vinegar and one fine chopped challot, one teaspoonful of chopped chives, one teaspoonful of salt, and half as much pepper. Cayenne pepper is preferred.
Transcriber’s Notes
For possible printer’s errors in spelling, hyphenation, punctuation, etc., only the below changes were made.
_Italics_, =Bold-face=, and +Small Caps+ were converted as so.
A Table of Contents was added for ease of use.
In the original text, paragraph breaks were often poorly marked. Some paragraph breaks were assumed where context suggested one.
Quotations at the end of a page were standardized. On page 27, the quotation was silently moved to the nearest paragraph break. In quotations, only poetry with two or more clear lines had their line breaks retained; otherwise, the quotes were treated as prose.
“salad making” was standardized to “salad-making”.
“hard-boiled” was standardized to “hard boiled” to make a phrase similar to “hard boiled egg”, or “... eggs”, etc.
“well-seasoned” was standardized to “well seasoned”.
“salad artist” was standardized to “salad-artist”.
“heart leaf of lettuce” was standardized to “heart-leaf of lettuce”.
“chop plate” was standardized to “chop-plate”.
“pimentoes” was standardized to “pimentos”.
“Bemuda” was corrected to “Bermuda” as in the onion.