Kissel Salad
From Pan-Pacific cook book, 1915
Presented as published in 1915. 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
967Calories
8 gProtein
251 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories967 kcal
Protein7.7 g
Carbohydrates251 g
Fiber28 g
Sugars128 g
Total Fat2 g
Saturated Fat0.3 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.5 g
Omega-30 g
Cholesterol0 mg
Sodium71 mg
Potassium1356 mg
Calcium87 mg
Iron4 mg
Magnesium73 mg
Phosphorus144 mg
Zinc0.8 mg
Copper0.7 mg
Manganese2.4 mg
Vitamin D0 mcg
Vitamin C123 mg
Vitamin A17 mcg
Vitamin E7.7 mg
Vitamin K30 mcg
Vitamin B60.6 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.3 mg
Niacin (B3)1.7 mg
Folate30 mcg
Choline38 mg
Caffeine0 mg
Water604 g
As published
This recipe was extracted from Pan-Pacific cook book (1915) by L. L. McLaren, page 63. The excerpt below is the record exactly as published.
KISSEL SALAD Cook a quart of cranberries in enough water to cover with half a cup of seeded raisins until tender; then rub through a sieve. Add a half cup of sugar and juice of a lemon to the pulp, a half teaspoon each of cloves and cinnamon, and a level teaspoon of gelatine
Cook this with the app: pantry check, scaling, and the assistant.