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Jellied Cabbage Salad
From The Worcester domestic science school's one year course laboratory cook book, 1914
Serves 6
Presented as published in 1914. 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
151Calories
5 gProtein
33 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories151 kcal
Protein4.7 g
Carbohydrates33 g
Fiber3.3 g
Sugars17 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium356 mg
Potassium312 mg
Calcium95 mg
Iron4.7 mg
Magnesium23 mg
Phosphorus38 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C66 mg
Vitamin A6.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate84 mcg
Choline3.1 mg
Caffeine0 mg
Water205 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Worcester domestic science school's one year course laboratory cook book (1914) by Worcester domestic science school, Worcester, Mass., page 68. The excerpt below is the record exactly as published.
JELLIED CABBAGE SALAD. 3 C. chopped cabbage y2 t. salt 2 green peppers chopped 4 T. lemon juice % C. sugar 2 T. gelatine % C. vinegar iy2 C. boiling water % C. cold water
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