Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 0 |
| Salad | not in our table | 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 tablespoons of salad oil
- one teaspoon of salt
- two heads of lettuce
- four hard boiled eggs
- one raw egg
- one calfs sweet bread
- vinegar
Directions
Mrs. D. C. B.
Four hard boiled eggs, one raw egg, three tablespoons of salad oil, one teaspoon of salt, one of pepper, two of sugar, two of mixed mustard, one-half a teacup of vine- gar, one calfs sweet bread, and two heads of lettuce. For dressing, mash the yolks and mix the oils thoroughly in them ; then add the raw egg well beaten ; mix the other ingredients in slowly and thoroughly, adding the vinegar last. Boil the sweet bread thoroughly until tender ; pick it up in small pieces; break the lettuce also in small pieces, and then put in a dish alternate layers of lettuce and sweet bread and dressing. Use the whites of the eggs sliced over the top.
For salmon salad, use the same dressing, omitting the sweet breads, and substituting salmon. Put the salmon on a platter, pour over it the dressing and garnish with celery leaves.