Cranberry 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
3838Calories
38 gProtein
997 gCarbs
10 gFat
Full nutrition (34 nutrients)
Calories3838 kcal
Protein38 g
Carbohydrates997 g
Fiber234 g
Sugars465 g
Total Fat9.6 g
Saturated Fat0.7 g
Monounsaturated Fat1.2 g
Polyunsaturated Fat3.6 g
Omega-30 g
Cholesterol0 mg
Sodium350 mg
Potassium6880 mg
Calcium681 mg
Iron17 mg
Magnesium472 mg
Phosphorus936 mg
Zinc7.3 mg
Copper4.1 mg
Manganese18 mg
Vitamin D0 mcg
Vitamin C930 mg
Vitamin A191 mcg
Vitamin E84 mg
Vitamin K445 mcg
Vitamin B64.1 mg
Vitamin B120 mcg
Thiamin (B1)1.3 mg
Riboflavin (B2)1.4 mg
Niacin (B3)8.7 mg
Folate90 mcg
Choline367 mg
Caffeine0 mg
Water6581 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 16. The excerpt below is the record exactly as published.
CRANBERRY SALAD. Six to seven persons % oz. COX’S INSTANT POWDERED GELATINE 1 gill hot water Juice of 1 lemon 14 lbs. cranberries + teaspoonful ground cloves 4 pint cold water $4 teaspoonful ground cinnamon 4 OzS. raisins Lettuce 4 OZzS. sugar
Cook this with the app: pantry check, scaling, and the assistant.