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 |
|---|---|---|
| Milk | 1 cup (244ml) whole | 149 |
| Carrot | 1 medium (61g) | 25 |
| Tomato | 1 medium (123g) | 22 |
| 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
- 3 cups rich milk 1 cup strained tomato 2 teaspns
- 1 cup strained tomato 2 teaspns
- 3/4 cup carrot soak gelatine in warm water
- 2 teaspns
- 2 level teaspns
- salt
Directions
¼ oz. gelatine 3 cups rich milk 1 cup strained tomato 2 teaspns. salt 2 level teaspns. sugar ¾ cup carrot
Soak gelatine in warm water, drain, cook in milk; add the tomato, sugar and salt with cooked carrot which has been rubbed through a fine colander, mold. Serve garnished with spinach or chervil as a cold entrée, with nuts and wafers. Or, mold in small molds and use as a garnish for other dishes. May flavor milk with onion or onion and garlic, straining them out after cooking gelatine.