Cranberry Salad

Name: Cranberry Salad
Ingredients: 1 envelope gelatine, soaked in '% c. chopped apples; Iecacoldewater; 1 pt. cranberries; 1 c. sugar; c. chopped apples; 34 c. chopped celery; 1% ce. chopped nuts (pecans or black walnuts)

From The Warrenton cook book, 1951

Will serve 10 or 12. —Mrs. W. H. DAMERON

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

2219Calories

48 gProtein

299 gCarbs

108 gFat

Full nutrition (34 nutrients)

Calories2219 kcal

Protein48 g

Carbohydrates299 g

Fiber38 g

Sugars234 g

Total Fat108 g

Saturated Fat8.2 g

Monounsaturated Fat68 g

Polyunsaturated Fat27 g

Omega-30 g

Cholesterol0 mg

Sodium124 mg

Potassium2202 mg

Calcium663 mg

Iron8.8 mg

Magnesium615 mg

Phosphorus1100 mg

Zinc7.1 mg

Copper2.4 mg

Manganese5.6 mg

Vitamin D0 mcg

Vitamin C44 mg

Vitamin A11 mcg

Vitamin E59 mg

Vitamin K15 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)2.5 mg

Niacin (B3)8.2 mg

Folate97 mcg

Choline131 mg

Caffeine0 mg

Water580 g

As published

This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 22. The excerpt below is the record exactly as published.

CRANBERRY SALAD 1 envelope gelatine, soaked in '% c. chopped apples Iecacoldewater 34 c. chopped celery aa 1 pt. cranberries 1% ce. chopped nuts (pecans NF 1 c. sugar

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