Molded Vegetable Salad

Name: Molded Vegetable Salad
Ingredients: 4 cups boiling tomato juice; 1 teaspoon salt; 4 teaspoon paprika; 2 tablespoons cold water; 4 teaspoon Worcestershire sauce; 2 tablespoons gelatine; 2 cups of any one vegetable, or of mixed vegetables

From Foods that will win the war, 1918

Presented as published in 1918. 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

500Calories

34 gProtein

91 gCarbs

5 gFat

Full nutrition (34 nutrients)

Calories500 kcal

Protein34 g

Carbohydrates91 g

Fiber23 g

Sugars40 g

Total Fat4.6 g

Saturated Fat0.5 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1.2 g

Omega-30.1 g

Cholesterol0 mg

Sodium5264 mg

Potassium3130 mg

Calcium244 mg

Iron10 mg

Magnesium211 mg

Phosphorus420 mg

Zinc3.3 mg

Copper1.2 mg

Manganese2.2 mg

Vitamin D0 mcg

Vitamin C704 mg

Vitamin A1230 mcg

Vitamin E7.2 mg

Vitamin K116 mcg

Vitamin B61.2 mg

Vitamin B120 mcg

Thiamin (B1)1.3 mg

Riboflavin (B2)1.4 mg

Niacin (B3)11 mg

Folate277 mcg

Choline166 mg

Caffeine0 mg

Water1279 g

As published

This recipe was extracted from Foods that will win the war (1918) by Charles Houston Goudiss, page 40. The excerpt below is the record exactly as published.

MOLDED VEGETABLE SALAD 4 cups boiling tomato juice and 1 teaspoon salt pulp 4 teaspoon paprika 2 tablespoons cold water 4 teaspoon Worcestershire sauce 2 tablespoons gelatine 2 cups of any one vegetable, or of mixed vegetables

Cook this with the app: pantry check, scaling, and the assistant.