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 |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 2 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 stalk celery
- 1 teaspoon salt
- 2 tablespoons tarragon vinegar
- three-quarters box gelatine soaked in y2 cup cold water
- 1 bay leaf
- 2 cloves
- bay leaf
- cloves
- salt
- parsley
- paprika
- vinegar
Directions
Three-quarters box gelatine soaked in y2 cup cold water. Cook can of tomatoes with y2 onion, 1 stalk celery, 1 bay leaf,
2 cloves, 1 teaspoon salt, a little parsley and dash of paprika. Cook for 10 minutes, then strain and add 2 tablespoons tarragon vinegar and the gelatine. Turn into moulds. Serve with mayonnaise. Mrs. Powell.