Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
121
Calories
1g
Protein
12g
Fat
6g
Carbs
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Butter | 1 tbsp (14g) | 102 |
| Lemon | juice of 1 lemon (48ml) | 12 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 table- spoon melted butter
- salt
- pepper
- lemon juice
- parsley
Directions
1
Pick over ; wash and cook i/^ peck spinach ; drain and chop finely; season with salt, pepper and lemon juice, and add 1 table- spoon melted butter; butter slightly small tin moulds and pack solidly with mixture ; chill ; remove from moulds, and arrange on thin slices of cold boiled tongue cut in circular pieces ; garnish base of each with a wreath of parsley, and serve on top of each sauce tar- tare. Mrs. Hilda Wood Jacobs.
By Warren, Pa. Presbyterian church. Second auxiliary missionary society. [from old catalog] ·
Recipe sourced from
internet_archive