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Moulded Cucumber Jelly Salad
From Lessons in cooking through preparation of meals, 1912
Serves 6
Serve on a bed of lettuce with French or Mayonnaise Dressing.
Presented as published in 1912. 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
26Calories
2 gProtein
4 gCarbs
0 gFat
Full nutrition (34 nutrients)
Calories26 kcal
Protein1.9 g
Carbohydrates4.4 g
Fiber0.5 g
Sugars1.1 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Omega-30 g
Cholesterol0 mg
Sodium202 mg
Potassium153 mg
Calcium21 mg
Iron0.1 mg
Magnesium11 mg
Phosphorus24 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C1.9 mg
Vitamin A0.1 mcg
Vitamin E0 mg
Vitamin K16 mcg
Vitamin B60 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0 mg
Folate5.2 mcg
Choline2.1 mg
Caffeine0 mg
Water168 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Lessons in cooking through preparation of meals (1912) by Eva Roberta Robinson, page 197. The excerpt below is the record exactly as published.
Moulded Cucumber Jelly Salad Cut 2 medium sized cucumbers into thin slices, add i slice of onion, y2 t salt, }i t pepper, and i pt. water. Sim- mer until the cucumber is tender. Soak i T granulated gelatine in i T cold water
Cook this with the app: pantry check, scaling, and the assistant.