Carrot Salad

Name: Carrot Salad
Ingredients: To 1 package Knox gelatine; 1 can crushed pineapple; 2 lemons; 114% c. water; Yo c. grapefruit juice; 1 c. grated carrots; 1% t. salt

From The Warrenton cook book, 1951

Presented as published in 1951. 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

196Calories

25 gProtein

23 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories196 kcal

Protein25 g

Carbohydrates23 g

Fiber4.9 g

Sugars17 g

Total Fat1.1 g

Saturated Fat0.2 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.5 g

Cholesterol0 mg

Sodium3997 mg

Potassium488 mg

Calcium90 mg

Iron1.4 mg

Magnesium41 mg

Phosphorus75 mg

Zinc0.6 mg

Copper0.8 mg

Manganese0.3 mg

Vitamin D0 mcg

Vitamin C50 mg

Vitamin A1236 mcg

Vitamin E1.7 mg

Vitamin K20 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.9 mg

Folate37 mcg

Choline33 mg

Caffeine0 mg

Water601 g

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 21. The excerpt below is the record exactly as published.

CARROT SALAD To 1 package Knox gelatine 1c. celery use 1 can crushed pineapple 2 lemons 114% c. water Yo c. grapefruit juice 1% t. salt 1 c. grated carrots

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