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Gelatine Salad - M.S. Oge
From San Rafael cook book, 1906, 1906
Serves 6
Presented as published in 1906. 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
78Calories
4 gProtein
14 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories78 kcal
Protein4.5 g
Carbohydrates14 g
Fiber4.5 g
Sugars5.6 g
Total Fat1.1 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium2288 mg
Potassium643 mg
Calcium65 mg
Iron2.5 mg
Magnesium44 mg
Phosphorus56 mg
Zinc0.4 mg
Copper0.3 mg
Manganese2.2 mg
Vitamin D0 mcg
Vitamin C15 mg
Vitamin A1.3 mcg
Vitamin E0.3 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate2 mcg
Choline2.2 mg
Caffeine0 mg
Water183 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 37. The excerpt below is the record exactly as published.
GELATINE SALAD- M.S. Oge. Soak % box of Cox's gelatine in 1 cup of cold water 1 hr. Boil soup vegetables with 3 whole cloves, season with pepper and salt; put them into 1 qt. strained tomatoes
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