Cranberry Salad
From Shallowford cookery, 1951
Recipe by Mrs. Lloyd Steelman
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
As published
This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 15. The excerpt below is the record exactly as published.
Cranberry Salad Dissolve 2 boxes of cherry jello with 2 cups hot water, one cup cold water. Let chill, then add: cup nuts (chopped) can whole cranberry sauce can #2 crushed pineapple, drained can angel flake coconut
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