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Gelatine Salad

Name: Gelatine Salad
Yield: 1 servings
Ingredients: Into one pint boiling water; a blade of mace; a bit of bay leaf; one-half dozen pepper corns; one slice onion; one-half teaspoon celery salt; three-fourths box of Knox's gelatine; four tablespoons vinegar

From Delta Gamma cook book, 1922

Serves 1

Presented as published in 1922. 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

616Calories

27 gProtein

104 gCarbs

11 gFat

Full nutrition (33 nutrients)

Calories616 kcal

Protein27 g

Carbohydrates104 g

Fiber13 g

Sugars6.9 g

Total Fat11 g

Saturated Fat2.9 g

Monounsaturated Fat3.7 g

Polyunsaturated Fat2.2 g

Cholesterol0 mg

Sodium1143 mg

Potassium511 mg

Calcium472 mg

Iron37 mg

Magnesium103 mg

Phosphorus164 mg

Zinc1.5 mg

Copper1.1 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C17 mg

Vitamin A12 mcg

Vitamin E0.1 mg

Vitamin K0.6 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.8 mg

Niacin (B3)8.5 mg

Folate182 mcg

Choline29 mg

Caffeine0 mg

Water579 g

As published

This recipe was extracted from Delta Gamma cook book (1922), page 29. The excerpt below is the record exactly as published.

Gelatine Salad Into one pint boiling water put a blade of mace, a bit of bay leaf, one-half dozen pepper corns, one slice onion, one-half teaspoon celery salt. Cook twenty minutes. Strain and add to the liquid three-fourths box of Knox's gelatine softened in a little cold water. Strain again and add four tablespoons vinegar

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