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2320 calories per serving view nutrition facts
1 servings
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| 8 | each | potatoes | |
| 1 | each | celery | stick, diced |
| 2 | each | egg | hard boiled, sliced |
| 1 | each | onion | minced |
| 1 | tablespoon | parsley leaves | minced |
| 2 | each | egg | well beaten |
| 1 | cup | sugar | |
| 1/2 | cup | vinegar | diluted with water, next ingredient |
| 1/2 | cup | water | cold |
| 4 | teaspoons | dry mustard | |
| 2 | teaspoons | salt | |
| 4 | teaspoons | black pepper | |
| 4 | slices | bacon | diced |
Boil potatoes in their jackets. When soft, peel and dice. Add the celery, sliced hard cooked eggs and onion. Fry bacon in skillet until crisp and brown. Beat the eggs, add the sugar, spices and vinegar and water. Mix well. Pour egg mixture into the hot bacon and fat and stir until mixture thickens (about 10 minutes). Pour over the potato mixture and mix lightly. Let stand in cold place several hours before serving.
Pennsylvania Dutch 1936.
| % Daily Value* | |
| Total Fat 23.0g | 35% |
| Saturated Fat 6.0g | 31% |
| Trans Fat 0.0g | |
| Cholesterol 744mg | 248% |
| Sodium 5078mg | 212% |
| Total Carbohydrate 490.0g | 163% |
| Dietary Fiber 31.0g | 122% |
| Sugars 219.0g | |
| Protein 50.0g | 101% |
| Vitamin A | 27% | Vitamin C | 190% | |
| Calcium | 36% | Iron | 64% |
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
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