Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Onion | 1 medium (110g) | 44 |
| Gelatin | 1 envelope (7g) | 23 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Salt | 1 tsp (6g) | 0 |
| Water | 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
- =
- 1/2 tsp granulated gelatin
- 1 tbsp cold water
- 1/2 tsp dry mustard
- 1/4 tsp salt
- few grains freshley ground
- -pepper
- 1 tbsp water
- 1 cup buttermilk, made from skim
- -milk
- 2 tsp green onion, finely chopped
- 2 tsp parsley, minced fresh
- =
Directions
Soak gelatin in 1 tb cold water. Dissolve over hot water. Mix together mustard, salt, pepper, and 1 tb water until smooth. Combine all ingredients except parsley and blend well. Chill until it begins to ticken. Beat gently untill smooth; stir in parsley. Turn into a jay and cover. Chill serveral hours. Food exchanges per serving: up to 2 tablespoons may be considered "free" cho: 2g; pro: 1g; fat: 0; cal: 14; low sodium diets: omit salt.