Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
459
Calories
38g
Protein
26g
Fat
15g
Carbs
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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 sugar
- two teaspoons mustard
- one pinch red pepper
- one cup vinegar
- one pint whipped cream
- two chickens
- six eggs
- four table- spoons melted butter
Directions
1
Two chickens. Boil until well done. When cold cut flesh into small bits. Take one-third the amount of celery and cut fine. Dressing : Yolks of six eggs, four tablespoons sugar, two teaspoons mustard, one pinch red pepper, salt, four table- spoons melted butter, one cup vinegar. Cook in double boiler until it thickens. When cold add one pint whipped cream. Pour over chicken and celery and serve on lettuce leaves. — Mrs. A. F. Johnson, Williams, Ariz.
Recipe sourced from
internet_archive