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Jellied Vegetable Ring
From Boston Cooking-School cook book, 1896
Serves 8
Presented as published in 1896. 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
81Calories
3 gProtein
17 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories81 kcal
Protein2.6 g
Carbohydrates17 g
Fiber1.1 g
Sugars7.8 g
Total Fat0.3 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0.1 g
Omega-30 g
Cholesterol0 mg
Sodium401 mg
Potassium237 mg
Calcium47 mg
Iron2.3 mg
Magnesium16 mg
Phosphorus37 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C5.7 mg
Vitamin A2.7 mcg
Vitamin E0 mg
Vitamin K18 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.8 mg
Folate27 mcg
Choline3.7 mg
Caffeine0 mg
Water169 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Boston Cooking-School cook book (1896) by Fannie Merritt Farmer, Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", James B. Herndon , Herndon/Vehling Collection, Sam Sloan, D. A. Lincoln, page 216. The excerpt below is the record exactly as published.
JELLIED VEGETABLE RING 1 tablespoon granulated gelatine, soaked in 4 cup cold water 1 cup boiling water 14 cup sugar Y cup vinegar 2 tablespoons lemon juice 1 teaspoon salt 1 cup celery, cut in small strips 14 cup shredded cabbage 1g cup cucumber cubes 14 cup cooked green peas 4 cup cooked beets, cut in fancy shapes Horse-radish Cream Dressing (p. 493) Watercress or lettuce
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