pescatariangluten-freedairy-freenut-freeegg-freesoy-free
Jellied Fish Salad
From Delta Gamma cook book, 1922
Serves 4
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
30Calories
3 gProtein
6 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories30 kcal
Protein2.8 g
Carbohydrates5.7 g
Fiber1.7 g
Sugars0.7 g
Total Fat0.3 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol2.9 mg
Sodium2451 mg
Potassium120 mg
Calcium33 mg
Iron0.7 mg
Magnesium14 mg
Phosphorus30 mg
Zinc0.1 mg
Copper0.1 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C9.7 mg
Vitamin A1.9 mcg
Vitamin E0.1 mg
Vitamin K10 mcg
Vitamin B60 mg
Vitamin B120.1 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.5 mcg
Choline2.6 mg
Caffeine0 mg
Water44 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 31. The excerpt below is the record exactly as published.
Jellied Fish Salad Use any cold fish. Soak one-fourth box of Knox's gelatine in one-fourth cup of cold water, then dissolve in a cup of hot stock. Season with salt, pepper and lemon juice and mix with an equal quantity of cold boiled fish or canned fish
Cook this with the app: pantry check, scaling, and the assistant.