Estimated Nutrition (whole recipe, rough)
Counts 2 of 3 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 2 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Celery | 1 stalk (40g) | 6 |
| Parsley | 1 tbsp chopped fresh (3.8g) | 1 |
| 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 water 2 tablespns
- 3/4 cup dried celery tops
- 2 tablespns
- 3 cups 1-1 1/2 tablespn
- 1 1/2 tablespn
- 3 tablespns
- 3/4 teaspn
- 1 teaspn
- 2 1/2 teaspns
- 1 tablespn
- parsley
Directions
¼ oz. gelatine 1 cup water 2 tablespns. lemon juice with strained tomato to make 3 cups 1-1½ tablespn. sugar 3 tablespns. chopped onion ¾ teaspn. celery seed, crushed, or ¾ cup dried celery tops, or 1 teaspn. celery salt 2-2½ teaspns. salt 1 tablespn. chopped parsley
Simmer all ingredients (except gelatine and parsley) together for 20 m., strain, add parsley and cooked gelatine and pour into mold. Individual molds may be served on lettuce, spinach or endive with or without improved mayonnaise dressing.