Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
376
Calories
38g
Protein
23g
Fat
3g
Carbs
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Lettuce | 1 cup shredded (36g) | 5 |
| Vinegar | 1 tbsp (15ml) distilled | 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
- three heads of lettuce
- four tablespoonfuls of olive oil
- one tablespoonful of vinegar
- a teaspoonful of pepper
- two medium sized chickens allow three heads of lettuce
- five hard boiled eggs rubbed to a paste
- one heaping teaspoonful of salt
- salt
- pepper
- vinegar
Directions
1
For two medium sized chickens allow three heads of lettuce. Pick the meat from the bones, chop fine and mix with chopped celery. Boil the livers, rub through a sieve, and put in a bowl rubbed with garlic. Add the yolks of five hard boiled eggs rubbed to a paste, four tablespoonfuls of olive oil or melted butter, one of sugar, one heaping teaspoonful of salt, a teaspoonful of pepper, and one tablespoonful of vinegar. Beat well together and mix with the chicken just before serving.
By Olive M. Hulse ·
Recipe sourced from
gutenberg