Estimated Nutrition (whole recipe, rough)
What these numbers assume — 3 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Cream | 1 tbsp (15ml) heavy | 51 |
| Celery | 1 stalk (40g) | 6 |
| 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 cup broth--light stock without celery
- 7/8 cup cream 4-5 oz
- 9 tablespns
- 1 cup
- salt
Directions
¼ oz. gelatine 1 cup broth--light stock without celery and bay leaves ¾-⅞ cup cream 4-5 oz., (9 tablespns.--¾-1 cup) trumese salt if necessary
Add minced trumese to gelatine cooked in broth and when partly cooled, chop into whipped cream. Mold in large or small molds. Mold may be garnished with celery tops and served with wafers and stalks of celery, or garnished with fringed celery or ripe olives and parsley, the celery or olives with wafers to be served with mold.
Or, the one or individual molds may be served with improved or cream mayonnaise dressing with ripe olives or celery and wafers.