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Jellied Vegetable

Name: Jellied Vegetable
Yield: 1 servings
Ingredients: one tablespoon Knox's gelatine; one-fourth cup cold water; one cup of boiling water; one-fourth cup of sugar; one-fourth cup of vinegar; two tablespoons lemon juice; one teaspoon salt; a few whole cloves; one-half can of refugee beans; two or three pimentoes

From Delta Gamma cook book, 1922

Serves 1

Delicious with hearty meats.

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

425Calories

11 gProtein

93 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories425 kcal

Protein11 g

Carbohydrates93 g

Fiber3.6 g

Sugars53 g

Total Fat1.6 g

Saturated Fat0.2 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.5 g

Omega-30 g

Cholesterol0 mg

Sodium2898 mg

Potassium179 mg

Calcium168 mg

Iron17 mg

Magnesium22 mg

Phosphorus50 mg

Zinc0.4 mg

Copper0.2 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C54 mg

Vitamin A67 mcg

Vitamin E0.4 mg

Vitamin K4.2 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.4 mg

Niacin (B3)4.3 mg

Folate76 mcg

Choline14 mg

Caffeine0 mg

Water384 g

As published

This recipe was extracted from Delta Gamma cook book (1922), page 29. The excerpt below is the record exactly as published.

Jellied Vegetable Soak one tablespoon Knox's gelatine in one-fourth cup cold water. Dissolve in one cup of boiling water, add one-fourth cup each of sugar and vinegar, two tablespoons lemon juice, one teaspoon salt and a few whole cloves. When cool strain and add one-half can of refugee beans, whole, two or three pimentoes

Cook this with the app: pantry check, scaling, and the assistant.