Estimated Nutrition (whole recipe, rough)
Counts 7 of 8 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Corn | 1/2 cup kernels (82g) | 77 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 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
- one-half pints of clear stock -- beef
- 1 stalk of celery
- a cupful of cold water
- 1 eggy half a cupful of cold water
- 2 cloves
- 1 large slice of onion
- 12 pepper corns
- cloves
- pepper
- salt
Directions
One and one-half pints of clear stock — beef for amber jelly and chicken or veal for white — }£ box gelatine, the white of 1 eggy half a cupful of cold water, 2 cloves, 1 large slice of onion, 12 pepper corns, 1 stalk of celery and salt to taste. Add to gelatine and egg. Soak gelatine in cold water until dis- solved, then cook with the white of the egg beaten up with a little of the cold stock. Let come to a boil and set back where it will simmer for 20 minutes. Strain through a napkin, turn into a large mould, or several small ones, and set away to harden. Before it is hardened asparagus tips or cooked cauli- flower may be added Mrs. Cusack.