Congealed Salad

Name: Congealed Salad
Ingredients: One lime jello; one Philadelphia Cream Cheese; one small can grated pineapple; two rounding tablespoons mayonnaise; one-half pint cream, whipped; one-half cup pecans; one-half cup sliced olives

From Natchez recipes, 1900

Serves twelve or fifteen.

Presented as published in 1900. 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

1516Calories

12 gProtein

22 gCarbs

154 gFat

Full nutrition (34 nutrients)

Calories1516 kcal

Protein12 g

Carbohydrates22 g

Fiber5.9 g

Sugars0.2 g

Total Fat154 g

Saturated Fat56 g

Monounsaturated Fat50 g

Polyunsaturated Fat26 g

Omega-31.5 g

Cholesterol253 mg

Sodium963 mg

Potassium454 mg

Calcium272 mg

Iron4.8 mg

Magnesium79 mg

Phosphorus292 mg

Zinc3.1 mg

Copper0.8 mg

Manganese1.4 mg

Vitamin D0.1 mcg

Vitamin C1.5 mg

Vitamin A22 mcg

Vitamin E2.6 mg

Vitamin K54 mcg

Vitamin B60.2 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0 mg

Niacin (B3)0.7 mg

Folate1.4 mcg

Choline16 mg

Caffeine0 mg

Water228 g

As published

This recipe was extracted from Natchez recipes (1900), page 26. The excerpt below is the record exactly as published.

CONGEALED SALAD One lime jello; one Philadelphia Cream Cheese; one small can grated pine- apple; two rounding tablespoons mayonnaise; one-half pint cream, whipped; one-half cup pecans; one-half cup sliced olives

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