Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Mustard | 1 tsp (5g) yellow | 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 package of knox's gelatine
- vinegar
- salt
- pepper
- mustard
- lemon juice
Directions
Dissolve one package of Knox's Gelatine (plain) in water enough to take it up, add white wine vinegar (weakened and sweetened to taste), also salt and pepper. Have ready shredded white cabbage, celery, cut up fine, green sweet peppers, pimentos (canned variety) and onion, all cut up. There should be enough of the liquor to make the amount of cabbage used a little juicy. If the gelatine and vinegar are heated in order to dissolve well, allow it to cool off before putting over the cabbage, stir a little and pour all into small molds. Serve with the following dressing:
Whip thick, sweet cream until stiff, add a little "French's Cream Mustard Dressing," and a little lemon juice and sugar. This makes a fine dressing and should stand up stiff in the mayonnaise bowl. — Mrs. J. F. Jolly.