Estimated Nutrition (whole recipe, rough)
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Onion | 1 medium (110g) | 44 |
| Tomato | 1 medium (123g) | 22 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- 1 pint strained tomatoes
- 1 slice onion
- 1 teaspoon salt
- a stick of celery chopped
- 2 bay leaves
- salt
- lemon juice
Directions
Mrs. R. M. Connell.
Cover \ box gelatin witli \ cup cold water and let soak 1 hour. Put in a saucepan 1 pint strained tomatoes, a stick of celery chopped, 2 bay leaves and 1 slice onion. Boil a few minutes. Add the gelatin and strain through a sieve. Add 1 teaspoon salt, and a tablespoon lemon juice. Turn into small round moulds and put in a cold place to harden. Serve on lettuce leaves with mayon- naise dressing.
TOAL\TO SALAD.
Peel the tomatoes without scalding. Serve sliced or whole in any manner to suit the taste — plain, or with an onion sliced with them ; on lettuce leaves or in a saucedish, with French dressing, any kind of mayonnaise or other dressing, with salt or sugar, with vinegar or without. They are ornamental as well as good with the centres scooped out and filled with nicely seasoned, chopped onions, or with peppers and onions, or with celery chopped and mixed with mayonnaise dressing, with or without lettuce leaves. In fact, nothing that you like will hurt a tomato, and tomatoes enrich and embellish anything they are served with.