Spanish Moulded Salad
From California Mexican-Spanish cook book, 1914
Presented as published in 1914. 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
12 gProtein
22 gCarbs
2 gFat
Full nutrition (34 nutrients)
Calories134 kcal
Protein12 g
Carbohydrates22 g
Fiber4 g
Sugars12 g
Total Fat1.5 g
Saturated Fat0.2 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium717 mg
Potassium1265 mg
Calcium87 mg
Iron1.8 mg
Magnesium67 mg
Phosphorus132 mg
Zinc0.9 mg
Copper0.5 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C223 mg
Vitamin A146 mcg
Vitamin E2.2 mg
Vitamin K49 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.3 mg
Niacin (B3)2.9 mg
Folate80 mcg
Choline33 mg
Caffeine0 mg
Water554 g
As published
This recipe was extracted from California Mexican-Spanish cook book (1914) by Bertha Haffner-Ginger, page 1. The excerpt below is the record exactly as published.
Spanish Moulded Salad Chop enough ripe tomatoes to fill a cup, half cup cucumber, one-fourth cup celery, one-fourth cup green sweet peppers, tablespoon onion, one- half teaspoon chile powder, salt to taste. Dis- solve one tal)lespoon gelatine in one cup tomato juice
Cook this with the app: pantry check, scaling, and the assistant.