Estimated Nutrition (whole recipe, rough)
Counts 9 of 10 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Egg | 1 large egg (50g) | 78 |
| Sugar | 1 tbsp (12.5g) granulated | 49 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Mustard | 1 tsp (5g) yellow | 3 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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 cup cold water
- one-half cup sugar
- one cup boiling water
- two cups celery cut fine
- one teaspoon dry mustard
- two tablespoons olive oil
- three tablespoons vinegar
- one-half box gelatine in one-half cup cold water
- one-half cup vinegar
- one lemon
- one scant teaspoon salt
- six canned pimentoes cut up fine
- one cup shelled chopped pecans
- two eggs
- vinegar
- salt
Directions
Dissolve one-half box gelatine in one-half cup cold water and one-half cup vinegar, add one-half cup sugar, juice one lemon, one scant teaspoon salt, one cup boiling water; mix with six canned pimentoes cut up fine, two cups celery cut fine and one cup shelled chopped pecans. Mould small and serve on lettuce leaf with dressing. This serves twelve.
Dressing. — One teaspoon dry mustard, yolks two eggs, two tablespoons olive oil, three tablespoons vinegar, salt and pepper.