Estimated Nutrition (whole recipe, rough)
Counts 6 of 7 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 6 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Flour | 1 cup (125g) all-purpose | 455 |
| Onion | 1 medium (110g) | 44 |
| Clove | 1 tsp ground (2g) | 7 |
| Celery | 1 stalk (40g) | 6 |
| Bay Leaf | 1 leaf (0.6g) | 2 |
| 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
- three stalks of celery
- a teaspoonful of baking soda while the ingredients are boiling
- one small cupful of cold water
- one small onion
- three cloves
- bay leaf
- cloves
- salt
Directions
Soften the contents of a box of gelatin in cold water. Cook one can of tomatoes, three stalks of celery, one small cupful of cold water, one small onion, a small bay leaf, three cloves, salt and paprica to taste, for about a half an hour, and pass through sieve to take out the seeds. Add the gelatin and stir until dissolved, pour into individual moulds, and put into a cool place to form. Serve with crisp lettuce leaves, and pour mayonnaise over the whole. The jelly may be cut and used as a garnish for salads and cold meats. Add a quarter of a teaspoonful of baking soda while the ingredients are boiling.