Asparagus Salad
From Cox's manual of gelatine cookery (copyright), 1938
Presented as published in 1938. Historical recipes may not meet modern food-safety standards. Cook from the modern interpretation below, not the original instructions.
A modern interpretation · AI-generated from the original record
Ingredients
Method
Nutrition per serving
2163Calories
8 gProtein
469 gCarbs
28 gFat
Full nutrition (33 nutrients)
Calories2163 kcal
Protein7.9 g
Carbohydrates469 g
Fiber12 g
Sugars320 g
Total Fat28 g
Saturated Fat7.4 g
Monounsaturated Fat6 g
Polyunsaturated Fat12 g
Cholesterol24 mg
Sodium1079 mg
Potassium772 mg
Calcium189 mg
Iron4.5 mg
Magnesium58 mg
Phosphorus230 mg
Zinc1.5 mg
Copper0.8 mg
Manganese0.7 mg
Vitamin D0 mcg
Vitamin C88 mg
Vitamin A42 mcg
Vitamin E3 mg
Vitamin K84 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.6 mg
Niacin (B3)1.9 mg
Folate124 mcg
Choline96 mg
Caffeine0 mg
Water348 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 18. The excerpt below is the record exactly as published.
ASPARAGUS SALAD. Five to six persons 1 gill Mayonnaise Sauce (Recipe No. 188) I tin asparagus Aspic Jelly (Recipe No. 16) 1 tablespoonful cream 1 gill green peas
Cook this with the app: pantry check, scaling, and the assistant.