Estimated Nutrition (whole recipe, rough)
Counts 13 of 14 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 13 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 |
| Cabbage | 1 cup shredded (89g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 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
- two quarts finely chopped cabbage
- half cup butter slightly warmed
- one pint of oil
- three bunches of celery
- half cup of butter
- one pint of vinegar
- one bunch of celery
- one head cabbage
- one pint vinegar
- four pounds
- a head of cabbage
- 45 salads
- two level table-spoons salt
- four hard-boiled eggs until smooth
- one chicken -- four cooked eggs
- four cooked eggs
- one tea-spoon of mustard
- one yolk at a time
- two good sized chickens
- four eggs very fine
- two tablespoonsful of mustard well mixect
- four eggs
- one chicken
- three eggs
- one chicken cooked tender
- five cold hard-boiled eggs
- three chickens weighing about four pounds
- two dozen eggs until hard
- four dozen raw yolks
- one table-spoon salt
- five people
- vinegar
- salt
- pepper
- black pepper
- mustard
- cayenne
- lemon juice
Directions
After picking and singeing the turkey, plump it by plunging it quickly three times into boiling water and then three times into cold, holding it by the legs; place to drain, and dress as in general directions ; prepare stuffing by taking pieces of dry bread and crust (not too brown) cut off a loaf of bread fully three or four days old (but not mouldy): place crust and pieces in a pan and pour on a very little boiling water, cover tightly and let bake three hours. 3Iake gravy by chopping up the gizzard, liver and heart, and mixing with a little flour : mix into gravy and serve.
TN preparing the dressing powder the hard-boiled eggs either ^ in a mortar or by mashing with the back of a silver spoon, (if raw eggs are used beat well and strain), add the seasoning, then the oil, a few drops at a time, and, lastly and gradually, the vinegar. Always use the freshest olive salad oil, not the common sweet oil ; if it cannot be obtained, melted butter is a good substitute and by some considered even more palatable, but when used it should be added last of all. In making chicken salad use the oil off the water in which the chickens were boiled. It is much nicer to cut the meat instead of chop- ping, always removing bits of gristle, fat and skin.
BEAN SALAD. — Mrs. P. H.
String young beans, cut into half-inch pieces, wash and cook soft in salt water, drain well, add finely-chopped onions, pepper, salt and vinegar; when cool add olive oil or melted butter.
CABBAGE SALAD. — Mrs. H. Beckman.
Two quarts finely chopped cabbage, two level table-spoons salt, two of white sugar, one of black pepper, and a heaping one of ground mustard; rub yolks of four hard-boiled eggs until smooth, add half cup butter slightly warmed; mix thor- oughly with the cabbage, and add tea-cup good vinegar; serve with whites of the eggs sliced and placed on the salad.
CHICKEN SALAD— No. 1.— Mrs. J. C. 31 ar shall.
For one chicken — four cooked eggs and six raw ones, one tea-spoon of mustard, one pint of oil; boil the eggs twenty minutes, take one yolk at a time, working it smooth with the oil ; then add the raw yolks, putting in a small quantity of oil
at a time until they are well mixed, then add the oil more freely — as much as will mix well: cook the mustard in vinegar, stirring it all the time until it thickens, and add. after the oil is all worked in, a little salt and a little vinegar or lemon juice.
CHICKEN SALAD— No. 2.
Quarter of a head of cabbage, two good sized chickens, three bunches of celery; chop the chickens, celery, cabbage, and whites of four eggs very fine; then add half cup of butter, two tablespoonsful of mustard well mixect with yolks of four eggs, one pint of vinegar; salt and pepper to taste.
CHICKEN SALAD— No. 3.
One chicken, one bunch of celery, three eggs, vinegar, salt, pepper, oil.
CHICKEN SALAD— No. 4.
Chop fine one chicken cooked tender, one head cabbage, and five cold hard-boiled eggs; season with salt, pepper and mus- tard to taste; warm one pint vinegar, add half a tea-cup butter, stir until melted, pour hot over the mixture, stir thor- oughly, and set away to cool.
CHICKEN SALAD— No. ro.—Rosina M. Brown.
Take three chickens weighing about four pounds each, boil until done, let cool, pick (not too fine), and mix with equal quantity of celery dressing. Boil two dozen eggs until hard : take one yolk at a time and mix with salad oil, a few drops at a time, until all the }Tolks are mixed with a large bottle of oil; then add raw yolks, one at a time, and a little oil, as before, until you have added four dozen raw yolks and another laro-e bottle of oil; add one table-spoon salt, a little cayenne pepper, and mustard cooked in vinegar the day before, until it suits taste; if more acid is needed add a little vinegar or lemon juice just before pouring over the meat, which should be done just before serving. This quantity will be sufficient to serve thirty- five people.