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Jelly Border for Salad
From The new practical housekeeping, 1890
Serves 6
Boned fowl or marbled veal can also be served in the center.
Presented as published in 1890. 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
30Calories
0 gProtein
7 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories30 kcal
Protein0 g
Carbohydrates7.5 g
Fiber0.1 g
Sugars5.3 g
Total Fat0 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium3.5 mg
Potassium8.3 mg
Calcium2.2 mg
Iron0.1 mg
Magnesium0.4 mg
Phosphorus2.1 mg
Zinc0 mg
Copper0 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C1 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
Folate1.2 mcg
Choline1.1 mg
Caffeine0 mg
Water3.3 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The new practical housekeeping (1890) by Estelle Woods Wilcox, page 497. The excerpt below is the record exactly as published.
Jelly Border for Salad. — Pour enough liquid Aspic Jelly in crown mold to make a layer half an inch deep : when hard arrange on the jelly dainty shapea of cooked carrot and b^t, cut with vege- table cutter, and white of hard-boiled eggs in rings ; add 1 carefully two tablespoons more of the jelly
Cook this with the app: pantry check, scaling, and the assistant.