Estimated Nutrition (whole recipe, rough)
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 |
|---|---|---|
| Beet | 1/2 cup (85g) | 35 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| 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
- 1 tablespoon granulated 1 teaspoon salt
- 1 teaspoon salt
- 34 cup beets in cubes
- 34 cup cold water
- 1 cup boiling water
- 34 cup vinegar
- 2 tablespoons lemon juice
- vinegar
- lemon juice
- salt
Directions
Mrs. John P. Day.
1 tablespoon granulated 1 teaspoon salt.
gelatine. 34 cup beets in cubes.
34 cup cold water. y> cup cabbage, shredded.
1 cup boiling water. 3/? CUP Peas> cooked.
% cup sugar. y2 cup cucumber cubes.
34 cup vinegar. 2 tablespoons lemon juice.
Soak gelatine in cold water and dissolve in boiling water. Add sugar, vinegar, lemon juice, and salt. Strain, cool, and when mixture begins to thicken add the cold vegetables. Turn into a mold and chill thoroughly. Remove from mold, arrange around thin slices of cold, cooked meat, preferably roast lamb. Top with mayonnaise and garnish with water cress.