Estimated Nutrition (whole recipe, rough)
Counts 5 of 6 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 5 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Egg | 1 large egg (50g) | 78 |
| Onion | 1 medium (110g) | 44 |
| Gelatin | 1 envelope (7g) | 23 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| 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
- half pint cold water
- 1 box gelatin
- 1 onion
- 1/2 pt- water
- two whole eggs cut into pieces
- salt
- pepper
Directions
1 qt. steamed stock. 1 box gelatin.
1 onion. 1/2 pt- water, cold.
Cut onion in pieces, drop into stock, let stand or put on fire to season; salt and pepper to taste. Let gelatine soak in half pint cold water. Pour over this the hot strained stock. When nearly cold put into mold. Add to this the yolks of hard boiled eggs, or one or two whole eggs cut into pieces. Stuffed olives look pretty cut in rings through this aspic. This makes a pretty ring to serve the chicken salad in, and can be garnished with cucumber daisies on lettuce.