Jellied Salad
From Raleigh recipe book, 1925
Makes nine moulds.
Presented as published in 1925. 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
1194Calories
10 gProtein
293 gCarbs
4 gFat
Full nutrition (33 nutrients)
Calories1194 kcal
Protein9.8 g
Carbohydrates293 g
Fiber8 g
Sugars204 g
Total Fat3.7 g
Saturated Fat0.4 g
Monounsaturated Fat0.4 g
Polyunsaturated Fat1 g
Cholesterol0 mg
Sodium1317 mg
Potassium922 mg
Calcium445 mg
Iron32 mg
Magnesium64 mg
Phosphorus135 mg
Zinc0.7 mg
Copper0.1 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C53 mg
Vitamin A1 mcg
Vitamin E0.2 mg
Vitamin K0 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8 mg
Folate139 mcg
Choline17 mg
Caffeine0 mg
Water708 g
As published
This recipe was extracted from Raleigh recipe book (1925) by Christ Church (Raleigh, N.C.). Ladies, page 16. The excerpt below is the record exactly as published.
JELLIED SALAD 1 small can pimentoes Juice of one lemon ' • -V2 bottle tiny pickled onions 1 cup sugar 2 cups celery 1 pint boiling water 1 evelope Chalmer's Gelatine
Cook this with the app: pantry check, scaling, and the assistant.