Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
165
Calories
24g
Protein
1g
Fat
16g
Carbs
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Shrimp | 100g cooked | 99 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Chili | 1 tsp (2.7g) | 8 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Salt | 1 tsp (6g) | 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 quart cooked
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 dash of red pepper
- 1 one quart cooked
- three shrimps add to the effect
- salt
- vinegar
- pepper
Directions
1
1 One quart cooked and strained tomatoes ; add 1 teaspoon sugar, 1 teaspoon salt, \y2 teaspoon vinegar, 1 dash of red pepper ; dissolve y2 box of gelatine in as little water as possible. Stir into hot tomato preparation. Mould in small cups and serve on lettuce leaves with mayonnaise dressing. Two or three shrimps add to the effect. Tomatoes may be more highly seasoned with spices if desired. Mrs. August Heuer.
By North End Club (Chicago, Ill.) ·
Recipe sourced from
internet_archive