Estimated Nutrition (whole recipe, rough)
What these numbers assume — 7 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Cayenne | 1 tsp (1.8g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| 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 stalk celery
- 2 tablespoons vinegar
- 54 box knox gelatine
- 1 bay leaf
- 2 cloves
- bay leaf
- cloves
- cayenne
- pepper
- salt
- vinegar
Directions
54 box Knox gelatine (scant); 1 bay leaf;
y^ cup water (cold); 2 cloves;
1 can tomatoes; Pinch of cayenne pepper;
H Onion; Salt (pinch);
1 stalk celery; Sugar (pinch).
2 tablespoons vinegar;
Soften gelatine 5 minutes in the water; cook all other
ingredients except vinegar 10 minutes, then add gelatine and
vinegar; stir until dissolved, then pass through fine sieve to
keep seeds back. Pour in mould and put on ice; when stiff
turn out, garnish with lettuce and pour mayonnaise dressing
— Mrs. Nathan Liebshutz, Cleveland.