Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Avocado | 1 medium (150g) | 240 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Cayenne | 1 tsp (1.8g) | 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
- 8 five dressings
- 14 box gelatine 2 ¢ mashed avocado pulp 1% eup cold water juice 4% lemon 1 eup b
- 1 eup boiling water salt
- 2 tbsp sugar 11% ¢ boiling water 2 tomatoes 1 good sized avocado soak the ge
- 2 tomatoes 1 good sized avocado soak the gelatine in the cold water 4% hr
- 1 good sized avocado soak the gelatine in the cold water 4% hr
- salt
- cayenne
- lemon juice
Directions
Cut avocado in half, remove seed, and serve with one of these
five dressings: 1, sugar; 2, salt and vinegar; 3, tomato catsup; 4, Durkee’s salad dressing; 5, French dressing.
Or partly fill the eavity with sliced celery and sliced wal- nuts, and cover with mayonnaise.
AVOCADO ASPIC SALAD—1.
14 box gelatine 2 ¢ mashed avocado pulp 1% eup cold water Juice 4% lemon 1 eup boiling water Salt, cayenne
Soak the gelatine in the cold water 4% hr. Dissolve in the boiling water. Strain and add the fruit pulp which has been navored with salt, cayenne, and the lemon juice. Place on ice to harden. Serve with mayonnaise.
AVOCADO ASPIC SALAD—2.
1% box gelatine Juice of 2 lemons 14 e cold water 2 tbsp sugar 11% ¢ boiling water 2 tomatoes
1 good sized avocado
Soak the gelatine in the cold water 4% hr. Dissolve in the boiling water. Strain and add sugar and lemon juice. Cut the avocado and tomato in cubes. Place a mold in ice water and pour in a layer of jelly, then avocado and tomato. Add a little jelly to keep the fruit in place, and when set, add more and more fruit. Place on ice to harden. Serve with mayon- naise. This and the preceding salad may be molded in indi- vidual molds and served in nests of lettuce leaves.