Jellied Fruit Salad

Name: Jellied Fruit Salad
Ingredients: 1 tablespoon granulated gelatin; yi cup cold water; y^ cup lemon or orange juice; 2 tablespoons sugar; y^ teaspoon salt; few grains cayenne; 1 cup boiling water; 1>4 cups fruit (pineapple, orange, grapefruit, or other combinations)

From War cook book, 1918

Presented as published in 1918. 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

359Calories

12 gProtein

77 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories359 kcal

Protein12 g

Carbohydrates77 g

Fiber3 g

Sugars36 g

Total Fat1.4 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium852 mg

Potassium285 mg

Calcium173 mg

Iron16 mg

Magnesium31 mg

Phosphorus57 mg

Zinc0.3 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C41 mg

Vitamin A2.5 mcg

Vitamin E0.3 mg

Vitamin K0 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.3 mg

Folate90 mcg

Choline17 mg

Caffeine0 mg

Water419 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 28. The excerpt below is the record exactly as published.

JELLIED FRUIT SALAD. 1 tablespoon granulated gelatin yi cup cold water y^ cup lemon or orange juice 2 tablespoons sugar y^ teaspoon salt few grains cayenne 1 cup boiling water 1>4 cups fruit (pineapple, orange, grapefruit, or other combinations)

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