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Turnips in Jelly
From Lessons in cooking through preparation of meals, 1912
Serves 6
May be moulded in individual moulds and served on a lettuce leaf with 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
108Calories
5 gProtein
22 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories108 kcal
Protein4.7 g
Carbohydrates22 g
Fiber3.3 g
Sugars5.6 g
Total Fat0.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium615 mg
Potassium285 mg
Calcium92 mg
Iron5.5 mg
Magnesium18 mg
Phosphorus43 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C39 mg
Vitamin A1.1 mcg
Vitamin E0.1 mg
Vitamin K0.1 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.4 mg
Folate74 mcg
Choline5.1 mg
Caffeine0 mg
Water309 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 147. The excerpt below is the record exactly as published.
Turnips in Jelly Cover 2 T gelatine with 3^2 c cold water and soak J/2 h or longer. Wash, pare and cut 4 turnips into tiny dice, % inch on the side ; cover with boiling salted water, and cook until transparent. To the soaked gelatine add the juice of 2 lemons, i t salt, i T vinegar, i T catsup, and 2 c boiling water
Cook this with the app: pantry check, scaling, and the assistant.