Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Egg | 1 large egg (50g) | 78 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Black Pepper | 1 tsp ground (2.3g) | 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 cupful of vinegar
- a tablespoonful of mustard
- four medium-sized cucumber pickles
- two hard boiled eggs
- two eggs
- butter the size of a large egg
- butter the size of a large o^gg
- vinegar
- mustard
- salt
- pepper
Directions
Wash the shrimps in cold water thoroughly, break up with a fork into small bits ; cut into squares four medium-sized cucumber pickles ; chop fine the whites of two hard boiled eggs, cream the yolks with melted butter the size of a large egg ; mix with the shrimps, pickles, eggs and whites of eggs. Make as wet as you desire with the following dressing : One cupful of vinegar, a tablespoonful of mustard, teaspoonful of salt, a little pepper, butter the size of a large o^gg, two eggs; heat the vinegar and other ingredients, and when warm, add the beaten eggs ; stir gently until it thickens. Many like it without the first dressing.
Mrs. T. J. Cl NNIMGHAM.
188 THE GOOD CHEER COOK BOOK.