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 |
|---|---|---|
| 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
- 1 cup water 3 cups tomato juice 1 tablespn
- 3 cups tomato juice 1 tablespn
- 1 tablespn
- 2 1/2 tablespns
- 3/4 teaspn
- 3 cups
- one course at dinner
- salt
Directions
¼ oz. gelatine 1 cup water 3 cups tomato juice 1 tablespn. sugar 2½ tablespns. lemon juice ¾-1 tablespn. salt ¾ teaspn. celery salt, tied in bit of muslin
Drain juice from stewed tomatoes without pressing the pulp through; add other ingredients. Simmer all together 10-15 m.; strain, add water to make 3 cups, mix with cooked gelatine and mold.
Green peas, sprays of parsley, sliced celery, or trumese or nutmese in dice (singly or in combinations) may be put in with jelly, in layers, the same as fruit, in fruit and mint jelly. Serve garnished as a cold entrée for luncheon or for supper or for one course at dinner. Mold in small molds sometimes and use as a garnish.