Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| 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
- one-half pints of clear stock
- 4 cup of cold water
- 1 stalk of celery
- 1 spoonful of cold stock
- 1 egg
- 2 cloves
Directions
Boil and skin a good sized beef tongue. When cold put in a mould which has been wet in cold water, placing slices of cold, hard boiled eggs and cold boiled beets at the bottom of the mould. Cover with aspic jelly made as follows : One and
one-half pints of clear stock, y2 box of gelatine, white of 1 egg, *4 cup of cold water, 2 cloves, slice of onion, 1 stalk of celery. Soak gelatine in cold water, add other ingredients, let it come to a boil, strain through a napkin. Beat the white of the egg with 1 spoonful of cold stock and add.
Mrs. H. S. Harris.