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Jellied Fish
From The Institute cook book, 1913
Serves 4
Presented as published in 1913. 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
103Calories
14 gProtein
10 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories103 kcal
Protein14 g
Carbohydrates10 g
Fiber0.8 g
Sugars0.3 g
Total Fat0.7 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol41 mg
Sodium827 mg
Potassium168 mg
Calcium55 mg
Iron4.3 mg
Magnesium20 mg
Phosphorus262 mg
Zinc0.4 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.2 mcg
Vitamin C3.2 mg
Vitamin A3 mcg
Vitamin E0.5 mg
Vitamin K1.1 mcg
Vitamin B60.1 mg
Vitamin B121.4 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.6 mg
Folate19 mcg
Choline3 mg
Caffeine0 mg
Water143 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Institute cook book (1913) by Helen Cramp, page 203. The excerpt below is the record exactly as published.
JELLIED FISH 11/2 cups cold flaked fish 2 tablespoons lemon juice 2 tablespoons chopped capers Vi teaspoon salt 1 tablespoon granulated gelatin 2 tablespoons cold water 1 cup boiling water
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