Photo: Claudio Schwarz
Estimated Nutrition (whole recipe, rough)
696
Calories
70g
Protein
19g
Fat
58g
Carbs
Counts 9 of 11 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pork | 100g cooked | 242 |
| Rice | 1 cup cooked (158g) white | 206 |
| Chicken | 100g cooked | 165 |
| Onion | 1 medium (110g) | 44 |
| Gelatin | 1 envelope (7g) | 23 |
| White Pepper | 1 tsp ground (2.3g) | 6 |
| Celery | 1 stalk (40g) | 6 |
| Olive | 1 large (4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
| Water | not in our table | 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
- =
- 2 1/2 cups chicken broth
- 1 1/2 teaspoons onion juice or powder
- Dash ground white pepper
- 1 teaspoon celery salt
- 2 envelopes unflavored gelatin (2 tablespoons)
- 1/2 cup water
- 1 1/2 cups cooked rice
- 1 tablespoon chopped pimiento
- 1/4 cup sliced stuffed green olives
- 6 thin slices cooked turkey
- 6 thin slices cooked ham
- Salad greens
- =
Directions
1
Bring chicken broth to boil. Add onion juice, pepper and celery salt. Soften gelatin in water. Stir into hot broth. Toss together rice and pimiento.
2
Arrange 3 to 4 slices of olives in bottom of six individual molds. Spoon in layer of rice, add slice of turkey, another layer of rice, and top with ham. Pour broth over all. Refrigerate until set. Unmold onto salad greens.
Recipe sourced from
fandom