Estimated Nutrition (whole recipe, rough)
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 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| 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 butter
- 2 teaspoons sugar
- 1 teaspoon mixed mustard
- 1 chicken until tender
- 12 hard boiled eggs
- mustard
- salt
- pepper
- vinegar
Directions
Boil 1 chicken until tender. Chop moderately fine the whites of 12 hard boiled eggs. Cut the chicken up in small pieces. Measure the chicken and add as much chopped celery and cab- bage in equal parts. Mash the yolks fine, add 2 tablespoons butter, 2 teaspoons sugar, 1 teaspoon mixed mustard. Season to taste with salt and pepper, then beat in gradually J4 cup good vinegar. Mix chicken, whites of eggs and celery and cabbage, put into bowl, pour over dressing and garnish with lettuce leaves and stuffed olives. Mrs. Lawrence.