Salad with Jellied Mayonnaise

Name: Salad with Jellied Mayonnaise
Ingredients: one pint of mayonnaise dressing; one cup of aspic jelly made with one cup of highly seasoned soup stock and one-half box of gelatin

From The home science cook book, 1902

Less gelatin may be used in cold weather.

Presented as published in 1902. 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

4192Calories

1 gProtein

222 gCarbs

374 gFat

Full nutrition (33 nutrients)

Calories4192 kcal

Protein1.2 g

Carbohydrates222 g

Fiber3.5 g

Sugars157 g

Total Fat374 g

Saturated Fat52 g

Monounsaturated Fat87 g

Polyunsaturated Fat218 g

Cholesterol0 mg

Sodium2435 mg

Potassium314 mg

Calcium98 mg

Iron2.7 mg

Magnesium18 mg

Phosphorus181 mg

Zinc0.8 mg

Copper0.3 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C28 mg

Vitamin A0 mcg

Vitamin E57 mg

Vitamin K119 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.5 mg

Niacin (B3)0.2 mg

Folate35 mcg

Choline36 mg

Caffeine0 mg

Water202 g

As published

This recipe was extracted from The home science cook book (1902) by Lincoln, Mary Johnson Bailey "Mrs. D. A. Lincoln,", page 47. The excerpt below is the record exactly as published.

Salad with Jellied Mayonnaise. To one pint of mayonnaise dressing add one cup of Salads and Salad Dressings. 109 aspic jelly made with one cup of highly seasoned soup stock and one-half box of gelatin.

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