Estimated Nutrition (whole recipe, rough)
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
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 stalk celery
- two tablespoonfuls vinegar
- vinegar
Directions
Three- fourths box gelatine (scant measure), three- fourths cup cold water, one can tomatoes, one-half of an onion, one stalk celery, two tablespoonfuls vinegar, a few grains cayenne. Soften the gelatine five minutes in the water. Cook together the other ingredients — excepting the vinegar — ten minutes. Add the vinegar and softened genatine., stirring until dissolved, and then strain. Pour into a mould. This jelly may be used for meats, as a salad or cut as desired, and used as a garnish. —Mrs. Jos S. Amundsen, Williams, Ariz.