vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Mint Jelly Salad
From Mary Jane's cook book, 1916
Serves 4
Presented as published in 1916. 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
21Calories
2 gProtein
5 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories21 kcal
Protein2.3 g
Carbohydrates4.7 g
Fiber1.4 g
Sugars1.3 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium6.8 mg
Potassium70 mg
Calcium16 mg
Iron0.3 mg
Magnesium5.1 mg
Phosphorus8.8 mg
Zinc0 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A0.7 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.1 mg
Folate6.2 mcg
Choline3.3 mg
Caffeine0 mg
Water104 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Mary Jane's cook book (1916) by Mary Jane, Sophie D. Coe, page 113. The excerpt below is the record exactly as published.
MINT JELLY SALAD. Mint, 1 bunch. Granulated gelatine, 1 table- Water, 1 cup. spoon. Lemons, 2. Mayonnaise.
Cook this with the app: pantry check, scaling, and the assistant.