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Jellied Vegetable Salad
From The Cook County cook book, 1912
Serves 4
Presented as published in 1912. 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
48Calories
6 gProtein
6 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories48 kcal
Protein6 g
Carbohydrates6.3 g
Fiber0 g
Sugars6.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium16 mg
Potassium1.8 mg
Calcium5.7 mg
Iron0.1 mg
Magnesium2.2 mg
Phosphorus2.7 mg
Zinc0 mg
Copper0.2 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C0 mg
Vitamin A0 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate2.1 mcg
Choline2.7 mg
Caffeine0 mg
Water60 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The Cook County cook book (1912) by Associated College Women Workers, page 338. The excerpt below is the record exactly as published.
JELLIED VEGETABLE SALAD.— Put cold cooked vegeta- bles, cut into dice or fancy shapes, into small cups. Dissolve half a package of gelatin in cold water, add a cup of water and 2 table- spoons of sugar
Cook this with the app: pantry check, scaling, and the assistant.