Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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 quart of diced chicken add two table- spoonfuls of lemon juice
- one-half teaspoonful of salt
- one-half cupful of whipped cream
- two table- spoonfuls of lemon juice
- one-half saltspoonful of pepper
- three eupfuls
- 34 peactical cook book chicken
- lemon juice
- salt
- pepper
Directions
Remove the skin and bone from a cold boiled or roast chicken; cut into half-inch dice ; to one quart of diced chicken add two table- spoonfuls of lemon juice, one-half teaspoonful of salt and one-half saltspoonful of pepper ; let stand in a cold place ; cut into half -inch dice enough tender white celery to make three eupfuls ; mix the
34 PEACTICAL COOK BOOK
chicken and celery together; moisten with mayonnaise dressing; add one-half cupful of whipped cream; arrange in salad bowl; garnish the dish with crisp bits of celery or white celery leaves.
Equal parts of chicken and sweetbread, or chicken and veal mixed with celery make a nice salad.