Estimated Nutrition (whole recipe, rough)
Counts 8 of 9 ingredients — the other 1 aren't in our nutrition table and contribute nothing above, so the real totals are higher.
What these numbers assume — 8 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Walnut | 1 walnut half (4g) | 26 |
| Celery | 1 stalk (40g) | 6 |
| Black Pepper | 1 tsp ground (2.3g) | 6 |
| Vinegar | 1 tbsp (15ml) distilled | 3 |
| Tarragon | 1 tsp dried (0.5g) | 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
- one half cupfuls of the consomme add one half box of cox's gelatine soaked
- one half cupful of cold water
- half cupfuls of celery cut rather fine
- one half cupful of english walnuts
- 3 tablespoonfuls of melted chicken jelly
- 2 tablespoonfuls of oil
- 1 teaspoonful of salt
- 1 teaspoonful of vinegar
- 1/2 teaspoonful of tarragon vinegar
- 1/4 teaspoonful of pepper
- one half box of cox's gelatine soaked
- one half hour in one half cupful of cold water
- half cupful of cold water
- one quarter inch thick
Directions
Make a clear chicken consomme (see page 100). To one and one half cupfuls of the consomme add one half box of Cox's gelatine soaked for one half hour in one half cupful of cold water. Ornament the bottom of a quart Charlotte mold with a daisy design with leaf, as given page 326. Add a layer of jelly one quarter inch thick, and then fill the outside of double mold with jelly. (See double molding, page 325.) Fill the center with one and a half cupfuls of celery cut rather fine, and one half cupful of English walnuts, broken to same size as the celery. Mix them with a dressing made of
3 tablespoonfuls of melted chicken jelly. 2 tablespoonfuls of oil. 1 teaspoonful of salt. 1 teaspoonful of vinegar. 1/2 teaspoonful of tarragon vinegar. 1/4 teaspoonful of pepper.
Cover the top with jelly, so as to completely enclose the celery mixture. Turn it onto a flat dish, and place around it a wreath of shredded lettuce. This is a very delicious salad, and well repays the trouble of preparation.