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Cranberry Jelly Salad
From Boston Cooking-School cook book, 1896
Serves 3
Presented as published in 1896. 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
410Calories
6 gProtein
99 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories410 kcal
Protein5.7 g
Carbohydrates99 g
Fiber4.3 g
Sugars71 g
Total Fat0.9 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium256 mg
Potassium476 mg
Calcium107 mg
Iron5.6 mg
Magnesium28 mg
Phosphorus69 mg
Zinc0.5 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C13 mg
Vitamin A2.8 mcg
Vitamin E1.3 mg
Vitamin K46 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.9 mg
Folate23 mcg
Choline8.3 mg
Caffeine0 mg
Water393 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 215. The excerpt below is the record exactly as published.
CRANBERRY JELLY SALAD 2 cups cranberries 1 cup sugar 1 cup boiling water ¥% cup finely cut apple or celery 114 tablespoons granulated 14 cup chopped nut meats gelatine, soaked in Mayonnaise * 14 cup cold water Lettuce
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