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Pineapple and Cucumber Aspic
From Atlanta women's club cook book, 1921
Serves 8
Recipe contributed by Mrs. S. R. Dull.
Presented as published in 1921. 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
47Calories
3 gProtein
9 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories47 kcal
Protein3.3 g
Carbohydrates9 g
Fiber0.8 g
Sugars5.5 g
Total Fat0.2 g
Saturated Fat0 g
Monounsaturated Fat0 g
Polyunsaturated Fat0 g
Cholesterol0 mg
Sodium13 mg
Potassium157 mg
Calcium22 mg
Iron0.2 mg
Magnesium14 mg
Phosphorus19 mg
Zinc0.2 mg
Copper0.2 mg
Manganese0.6 mg
Vitamin D0 mcg
Vitamin C27 mg
Vitamin A1.7 mcg
Vitamin E0 mg
Vitamin K14 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate11 mcg
Choline4.3 mg
Caffeine0 mg
Water236 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 29. The excerpt below is the record exactly as published.
PINEAPPLE AND CUCUMBER ASPIC. 1 qt. cold water. 2 cups diced cucumbers. 3 lemons. 1 box gelatine. 1 can sliced pineapple (2 cups). 1/2 cup cold water
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