Carrot Salad (Alternate)

Name: Carrot Salad (Alternate)
Ingredients: 2 cups hot water; 1 teaspoon salt; 2 packages lemon jello; 2 cups grated carrots; 2 cups crushed pineapple; 2 tablespoons vinegar; 1 teaspoon black pepper

From Cook book (Methodist church, Garland NC, 1950), 1950

Presented as published in 1950. 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

418Calories

4 gProtein

102 gCarbs

2 gFat

Full nutrition (34 nutrients)

Calories418 kcal

Protein4 g

Carbohydrates102 g

Fiber14 g

Sugars84 g

Total Fat2.5 g

Saturated Fat0.4 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat1.1 g

Omega-30 g

Cholesterol0 mg

Sodium3215 mg

Potassium1205 mg

Calcium200 mg

Iron3.2 mg

Magnesium111 mg

Phosphorus125 mg

Zinc1.6 mg

Copper0.7 mg

Manganese6.4 mg

Vitamin D0 mcg

Vitamin C54 mg

Vitamin A2481 mcg

Vitamin E3 mg

Vitamin K45 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.6 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.7 mg

Folate57 mcg

Choline49 mg

Caffeine0 mg

Water1181 g

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 25. The excerpt below is the record exactly as published.

2 cups hot water 1 teaspoon salt 2 packages lemon jello 2 tablespoons vinegar 2 cups grated carrots 1 teaspoon black pepper 2 cups crushed pineapple

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