Estimated Nutrition (whole recipe, rough)
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Cheese | 1 oz (28g) cheddar | 113 |
| Egg | 1 large egg (50g) | 78 |
| Cream | 1 tbsp (15ml) heavy | 51 |
| Walnut | 1 walnut half (4g) | 26 |
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 teaspoon granulated gelatine
- 1 cup cream
- a cup of scalded chicken broth
- a cup of whipped cream
- half english walnut
- two cheese balls
- 3 eggs
- 12 portions
Directions
Make cottage cheese into balls ; stick on either side half English walnut. Slice small,- sweet beets and put two cheese balls and three beet slices on lettuce leaf. Keep on ice until just before time to serve. Add French dressing just before serving. This is such a simple salad and so tasty that you will be sure to like it.
CHICKEN MOUSSE,
3 eggs; 4 oz. cold, stewed chicken breast;
1 teaspoon granulated gelatine; 1 cup cream. 114 cup chicken broth;
Chop or grind (the latter is preferable) the chicken; soak the gelatine in J4 cup chicken broth ; beat the yolks of 3 eggs ; add a cup of scalded chicken broth and cook as custard. Add strained gelatine and ground chicken. When cool, add the stiffly-beaten whites of eggs and a cup of whipped cream. Serve in individual molds, with celery and mayonnaise. This is sufficient for 12 portions.
— Mrs. Pauline Floersheim.