vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Gelatine Salad
From The household cook book, 1902
Serves 6
Presented as published in 1902. 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
307Calories
4 gProtein
4 gCarbs
31 gFat
Full nutrition (33 nutrients)
Calories307 kcal
Protein4.1 g
Carbohydrates4.1 g
Fiber0.5 g
Sugars0.7 g
Total Fat31 g
Saturated Fat4.3 g
Monounsaturated Fat7.2 g
Polyunsaturated Fat18 g
Cholesterol0 mg
Sodium638 mg
Potassium60 mg
Calcium21 mg
Iron1.5 mg
Magnesium5 mg
Phosphorus19 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A8.6 mcg
Vitamin E4.8 mg
Vitamin K11 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.5 mg
Folate9.6 mcg
Choline3.8 mg
Caffeine0 mg
Water64 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The household cook book (1902) by Smiley, James B[ethuel],, page 160. The excerpt below is the record exactly as published.
GELATINE SALAD. — Take a quart can of tomatoes, stew, strain, add a teaspoon of salt and | box of gelatine soaked in | cup of cold water, and then dissolved in ^ cup of boiling water; put it in cujos and when set and cold turn them on to leaves of lettuce and garnish with mayonnaise dressing
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