Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
56
Calories
3g
Protein
0g
Fat
13g
Carbs
Counts 4 of 5 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Tomato | 1 medium (123g) | 22 |
| Cucumber | 1/2 cup sliced (52g) | 16 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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 stalk celery
- three-fourths pint water
- one-half small head cab- bage
- four tomatoes
- one cucumber
- one package lemon jello made
Directions
1
One can Spanish red peppers, one-half small head cab- bage, one stalk celery, four tomatoes, one cucumber ; cut all fine, add one-half can peas, one package lemon Jello made with three-fourths pint water. When cool add vegetables and set in molds. Serve on lettuce leaves with mayonnaise. Mrs. W. J. McDon.xld.
By Chicago. Bethany union church. Woman's society. [from old catalog] ·
Recipe sourced from
internet_archive