Estimated Nutrition (whole recipe, rough)
Counts 3 of 4 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| 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 cup of onion aspic
- 1 cup of mayonnaise
- two cups of water
- two tablespoons gelatine
- two tablespoons cold water
- one cup of onion water while hot
- two onions
- salt
Directions
1 cup of onion aspic. 1 cup of mayonnaise.
Make aspic with two cups of water, two onions and two tablespoons gelatine. Cook onions in water ten minutes and add a little salt. Dissolve gelatine in two tablespoons cold water. Add this to one cup of onion water while hot. When cold fold in mayonnaise. Color green and serve in mold with veal and tomatoes cut in cubes around the mold of mayonnaise.