Estimated Nutrition (whole recipe, rough)
Counts 15 of 17 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 15 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Broccoli | 1 cup chopped (156g) | 55 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Capers | 1 tbsp (9g) drained | 2 |
| Salt | 1 tsp (6g) | 0 |
| Horseradish | not in our table | 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
- one-half head of cabbage
- three bunches of celery
- one cup of vinegar
- one teaspoonful of salt
- one teaspoonful of sugar
- two tablespoonfuls of thick
- four heads of lettuce
- one teaspoonful of capers
- twelve tablespoonfuls oil
- one teaspoonful mixed english mustard
- one teaspoonful salt
- four tablespoonfuls of oil
- half gill of good sweet olive oil
- one tablespoonful of finely ground best black pepper
- two tablespoonfuls of mixed mustard stirred thoroughly into the paste
- one tablespoonful of salt
- a pinch of cayenne pepper
- a teaspoonful of best celery essence
- a cup of grated horseradish
- two eggs
- two large fowls boiled
- three large heads of celery
- one large sized chicken chopped
- three hard-boiled eggs
- one raw tgg
- one dozen ohves chopped
- four salads
- two chickens
- three tea- spoonfuls of hot vinegar
- two hard-boiled eggs on top
- two nice chickens
- four eggs very hard
- one gill of melted butter
- one teacup of vinegar
- butter the size of an egg
- vinegar
- salt
- cayenne
- pepper
- black pepper
- mustard
Directions
One-half head of cabbage, three bunches of celery, both chopped fine. Take one cup of vinegar, a lump of butter the size of an egg, yolks of two eggs, well beaten ; one teaspoonful of salt, same of mus- tard, a pinch of cayenne pepper, one teaspoonful of sugar. Mix these well and put over the fire and stir until like thick cream. When cold add two tablespoonfuls of thick, sweet cream. If not moist enough, add a little cold vinegar.
CHICKEN SALAD (WITH CELERY).
Take two large fowls boiled, and cold ; remove all the fat and skin, and chop, but not too fine. Take three large heads of celery and chop, mix thoroughly with the chicken, and pour over them a portion of the mayonnaise dressing, stirring it well together, then form in a mound in the center of a dish, pour over the rest of the dressing, and garnish the edge of the dish with the celery leaves, or double parsley. Salt or vinegar can be added while mixing, if desired.
CHICKEN SALAD (FOR SPRING).
Four heads of lettuce, one large sized chicken chopped. Mix hghtly together and pour over the following dressing : One teaspoonful of capers, three hard-boiled eggs (yolks), one raw tgg, one dozen oHves chopped, twelve tablespoonfuls oil, one of vinegar, one teaspoonful mixed English mustard, one teaspoonful salt, two of white wine vine- gar, one of white pepper. The same salad may be made with four
SALADS. 605
heads of celery, if preferred. Save out some of the delicate green leaves and the whites of the boiled eggs to garnish the dish.
CHICKEN SALAD (WITH LETTUCE).
Cut the meat from two chickens, or one if you want a small dish. Add an equal quantity of shred lettuce, after you have cut the chickens into narrow shreds two inches long. Mix in a bowl. Prepare a dress- ing thus : Beat the yolks of two eggs, salt slightly and beat in, a few drops at a time, four tablespoonfuls of oil ; then, as gradually, three tea- spoonfuls of hot vinegar and half a teaspoonful of best celery essence. The mixture should be thick as cream ; pour over the chicken, mix well and lightly ; put into a salad dish and lay sections of two hard-boiled eggs on top, with a chain of sliced whites around the edge.
CHICKEN SALAD (WITH CABBAGE).
Boil tender two nice chickens, mince well the meat, removing every scrap of fat, gristle and skin ; take the best part of a small cabbage, dis- carding all the pith and green leaves ; chop fine — there should be less than a quart when chopped— chop half as much celery as cabbage and mix well with the chicken ; then boil four eggs very hard, work the yolks to a paste with a wooden spoon ; half gill of good sweet olive oil or one gill of melted butter ; mix gradually with the egg until all is mixed ; add one tablespoonful of finely ground best black pepper, two tablespoonfuls of mixed mustard stirred thoroughly into the paste, and add one teacup of vinegar and one tablespoonful of salt ; mix all together half an hour before using. If liked add half a cup of grated horseradish.