Photo: Anna Pelzer
Estimated Nutrition (whole recipe, rough)
104
Calories
2g
Protein
6g
Fat
11g
Carbs
What these numbers assume — 4 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Onion | 1 medium (110g) | 44 |
| Soy Sauce | 1 tbsp (15ml) | 9 |
| 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 teaspoon worcestershire 1 small onion
- 1 teaspoon salt
- 1 cup whipped cream
- one cup thick puree
- one cup whipped cream
- 1 small onion
- salt
- paprika
Directions
1
1 can tomatoes. 1 teaspoon Worcestershire 1 small onion. sauce.
2
V^ cup celery. i/^ teaspoon paprika. 1 teaspoon salt. 1 cup whipped cream.
3
~ Chop celery and onion and put on fire with tomatoes and cook until soft. Mash through a sieve. There should be one cup thick puree. Add salt, paprika, and when cold fold in one cup whipped cream. Put in mold and pack in salt a^d ice for three hours. Turn out and slice. Serve in slices oi; lettuce leaves. Neufchatel balls are pretty laid on the slipe or around if in small molds.
By Wilson, Mary Elizabeth Lyles, 1860-1924 ·
Recipe sourced from
internet_archive