Estimated Nutrition (whole recipe, rough)
Counts 6 of 8 ingredients — the other 2 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Butter | 1 tbsp (14g) | 102 |
| Walnut | 1 walnut half (4g) | 26 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| Water | not in our table | 0 |
| Meat | 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
- 2 stalks of celery
- 4 tablespoons of finely chopped parsley
- 1 cup of milk
- 1 teaspoon of arrow root wet in cold water
- a cupful of english walnut meats
- a pound of butter a little
- a piece of sheet gelatine about 1 inch square
- 1 lemon
- 1 inch square
- parsley
Directions
Chop fine half a cupful of English walnut meats and 2 stalks of celery; mix with cream cheese and a bit of mayonaise.
Soften half a pound of butter a little, add the juice of 1 lemon and 4 tablespoons of finely chopped parsley. IMix and spread thin slices of bread.
AEEOW EOOT GEUEL (FOE INVALIDS).
A piece of sheet gelatine about 1 inch square. Soak in a little cold water about half an hour. Boil 1 cup of milk and stir in the gelatine, and 1 teaspoon of arrow root wet in cold water. It can be used hot or cold. For invalids it is well to add the white of an egg, beaten Just a little. If the egg is used, the gruel must be cool enough not to cook the egg. Jennie E. Northrup.