Salade Japonaise
From Cox's manual of gelatine cookery (copyright), 1938
Presented as published in 1938. 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
134Calories
6 gProtein
26 gCarbs
1 gFat
Full nutrition (18 nutrients)
Calories134 kcal
Protein5.7 g
Carbohydrates26 g
Total Fat0.8 g
Sodium100 mg
Potassium1174 mg
Calcium118 mg
Iron0.2 mg
Magnesium58 mg
Phosphorus162 mg
Zinc1.4 mg
Copper0.3 mg
Manganese0.7 mg
Vitamin K171 mcg
Vitamin B60.2 mg
Thiamin (B1)0.3 mg
Niacin (B3)1.3 mg
Water765 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 18. The excerpt below is the record exactly as published.
SALADE JAPONAISE Coat a border mould with Aspic Jelly (Recipe No. 16), and decorate it tastefully. Cut some lettuce and cucumber into fine shreds, add a few green peas, and mix with aspic.
Cook this with the app: pantry check, scaling, and the assistant.