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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
29Calories
4 gProtein
3 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories29 kcal
Protein3.9 g
Carbohydrates3.2 g
Fiber0.2 g
Sugars0 g
Total Fat0.1 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium443 mg
Potassium6.1 mg
Calcium16 mg
Iron1.4 mg
Magnesium2.3 mg
Phosphorus4.4 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate6.6 mcg
Choline2.1 mg
Caffeine0 mg
Water36 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
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