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Kumquat Salad

From Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college, 1915

This salad may be hardened in individual molds, or in one large mold.

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

1074Calories
14 gProtein
271 gCarbs
5 gFat
Full nutrition (34 nutrients)
Calories1074 kcal
Protein14 g
Carbohydrates271 g
Fiber39 g
Sugars134 g
Total Fat4.8 g
Saturated Fat0.6 g
Monounsaturated Fat0.5 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol0 mg
Sodium1376 mg
Potassium836 mg
Calcium809 mg
Iron43 mg
Magnesium97 mg
Phosphorus145 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0 mcg
Vitamin C502 mg
Vitamin A13 mcg
Vitamin E1 mg
Vitamin K0 mcg
Vitamin B60.8 mg
Vitamin B120 mcg
Thiamin (B1)1.1 mg
Riboflavin (B2)1.1 mg
Niacin (B3)11 mg
Folate227 mcg
Choline47 mg
Caffeine0 mg
Water1058 g

As published

This recipe was extracted from Notes and recipes, freshman domestic science, H. Sophie Newcomb memorial college (1915) by Harriet Amelia Boyer, page 20. The excerpt below is the record exactly as published.

Kumqnat Salad. % box gelatine (% oz. or 2 Tb.) 1/2 C. cold water Soak 10 minutes. Add— 214 C. boiling water % bay leaf % C. sugar 3 inch strips of lemon zest % C. lemon juice 1 sprig thyme Stir over fire until sugar and gelatine are dissolved. Strain and cool. Set in pan of ice and water Avith some salt in it, until the gelatine begins to thicken. Fold into this mixture % C. of white grapes (measured after being prepared by dividing and discarding skins and seeds) and % C. of thinly sliced kumquats
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Cook this with the app: pantry check, scaling, and the assistant.