Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Celery | 1 stalk (40g) | 6 |
| 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 cup cold water
- 1 teaspoonful salt
- two cups of celery
- two tablespoonfuls of cold water
- a cup of water in it all the time
- 2 cupa celery cut in y2-inch pieces
- 3 peppercorns
- one tablespoonful of granulated gelatine that has been softened in two tablespoo
Directions
1 cup cold water.
2 cupa celery cut in y2-inch
pieces and the roots cut fine.
1 teaspoonful salt. 3 peppercorns.
Cook slowly until the celery is very tender, keep- ing about a cup of water in it all the time. When tender, mash through a strainer. To two cups of celery, after it is strained, add one tablespoonful of granulated gelatine that has been softened in two tablespoonfuls of cold water. Reheat until the gela- tine is dissolved, then pour in moulds. Mould as you would chicken or tomato jelly.