Jellied Melange
From The Southern cook book of fine old recipes, 1935
Presented as published in 1935. 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
798Calories
85 gProtein
7 gCarbs
46 gFat
Full nutrition (33 nutrients)
Calories798 kcal
Protein85 g
Carbohydrates7 g
Fiber0.5 g
Sugars1.3 g
Total Fat46 g
Saturated Fat14 g
Monounsaturated Fat20 g
Polyunsaturated Fat8.8 g
Cholesterol246 mg
Sodium1459 mg
Potassium1249 mg
Calcium107 mg
Iron4 mg
Magnesium92 mg
Phosphorus701 mg
Zinc6.3 mg
Copper0.6 mg
Manganese0.2 mg
Vitamin D1.4 mcg
Vitamin C6.1 mg
Vitamin A97 mcg
Vitamin E1 mg
Vitamin K3.7 mcg
Vitamin B61.3 mg
Vitamin B121.5 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)23 mg
Folate28 mcg
Choline253 mg
Caffeine0 mg
Water488 g
As published
This recipe was extracted from The Southern cook book of fine old recipes (1935) by Lillie S. Lustig, page 7. The excerpt below is the record exactly as published.
Jellied Melange 2 tablespoons gelatin % cup cold water 4 cups hot chicken broth 2 tablespoons onion juice 1 cup chopped cooked chicken V-2 cup chopped cooked ham % cup chopped celery 1 pimiento, chopped fine
Cook this with the app: pantry check, scaling, and the assistant.