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Celery Jelly Salad
From The Cook County cook book, 1912
Serves 6
Garnish with lettuce or cress.
Presented as published in 1912. 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
29Calories
4 gProtein
4 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein4 g
Carbohydrates3.5 g
Fiber0.7 g
Sugars1.5 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium23 mg
Potassium89 mg
Calcium15 mg
Iron0.1 mg
Magnesium5.5 mg
Phosphorus14 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.9 mg
Vitamin A85 mcg
Vitamin E0.1 mg
Vitamin K6.9 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate8.4 mcg
Choline4.1 mg
Caffeine0 mg
Water38 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 307. The excerpt below is the record exactly as published.
CELERY JELLY SALAD.— Chop fine a head of celery, in- cluding root and leaves. Add a slice of onion, a small carrot, sliced, and a sprig of parsley. Simmer to a pulp in water to cover, adding more liquid as required. Strain, season with salt and pep- per, tint green with color paste or spinach juice, and add enough soaked and dissolved gelatine
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