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Jellied Salad
From Mary Jane's cook book, 1916
Serves 6
Presented as published in 1916. 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
155Calories
6 gProtein
33 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories155 kcal
Protein5.6 g
Carbohydrates33 g
Fiber1.9 g
Sugars17 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium772 mg
Potassium239 mg
Calcium95 mg
Iron5.6 mg
Magnesium17 mg
Phosphorus32 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C21 mg
Vitamin A5.1 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.5 mg
Folate46 mcg
Choline3.7 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 111. The excerpt below is the record exactly as published.
JELLIED SALAD. Granulated gelatine, 1 envelope. Salt, 1 teaspoon. Cold water, y2 cup. Shredded cabbage, 1 cup. Mild vinegar, y2 cup. Sugar, y2 cup. Lemon, 1. Celery, 2 cups. Boiling water, 1 pint. Sweet red peppers, 14 can
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