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 |
|---|---|---|
| Pecans | 1 oz (28g / ~19 halves) | 196 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Olive | 1 large (4g) | 4 |
| 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 34 cup cooked dressing
- 34 cup cooked dressing
- 2 cups grated cheese
- 2 tablespoons cold water
- 1/2 cup chopped pecans
- 3 tablespoons boiling watsr
- 1/2 cup stuffed olives
- 1 cup whipped cream
Directions
1 tablespoon granulated 34 cup cooked dressing.
gelatine. 2 cups grated cheese.
2 tablespoons cold water. 1/2 cup chopped pecans.
3 tablespoons boiling watsr. 1/2 cup stuffed olives.
1 cup whipped cream. Soak gelatin in cold water five minutes. Pour boiling water over gelatin and stir until dissolved. When cool add dressing, cheese, olives, nuts, and fold in whipped cream. Mould in oiled mould. Serve as a salad.
ASPARAGUS IN PIMENTO RINGS. Put asparagus tips in cooked dressing and chill on ice; carefully slip in round pimento ring or put in whole pimen- to. Serve on lettuce.