Estimated Nutrition (whole recipe, rough)
What these numbers assume — 11 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Potato | 1 medium (173g) baked | 161 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 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
- one cup vinegar
- one pinch salt
- one tablespoon sugar
- two tablespoons melted butter
- one cup whipped cream
- eight large potatoes
- two large cucumbers
- three eggs
- one heaped teaspoon dry mustard
- one lemon
- half full
- mustard
- salt
- cayenne
- vinegar
- lemon juice
Directions
Eight large potatoes, boiled in skins, chilled in ice box, diced and salted ; two large cucumbers and two small onions chopped very fine. Mix with potatoes, let stand one hour and then add the following dressing:
Dressing. — Three eggs, one cup vinegar, one heaped teaspoon dry mustard, one pinch salt, one tablespoon sugar, two tablespoons melted butter, one lemon, one cup whipped cream. Put mustard, salt, a little cayenne pep- per and sugar into cup and make smooth with a little cold water; add enough water to make cup half full, add this to vinegar, heat but do not boil. Beat eggs and do not let them stand after beating, pour the hot fluid over them, very slowly, stirring rapidly to prevent curdling. Add butter and lemon juice. When cold add one cup whipped cream. Let completed salad stand in covered dish in ice box two or three hours before serving.
Mrs. H. a. Parker.