Cranberry Salad (Alternate)
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
2878Calories
28 gProtein
700 gCarbs
9 gFat
Full nutrition (33 nutrients)
Calories2878 kcal
Protein28 g
Carbohydrates700 g
Fiber27 g
Sugars551 g
Total Fat9.2 g
Saturated Fat0.7 g
Monounsaturated Fat1.3 g
Polyunsaturated Fat2.4 g
Cholesterol0 mg
Sodium36 mg
Potassium3841 mg
Calcium288 mg
Iron7.8 mg
Magnesium303 mg
Phosphorus703 mg
Zinc2.8 mg
Copper1.9 mg
Manganese9.6 mg
Vitamin D0 mcg
Vitamin C308 mg
Vitamin A116 mcg
Vitamin E6 mg
Vitamin K102 mcg
Vitamin B61.7 mg
Vitamin B120 mcg
Thiamin (B1)1.6 mg
Riboflavin (B2)0.5 mg
Niacin (B3)24 mg
Folate555 mcg
Choline55 mg
Caffeine0 mg
Water1417 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.
1 cup crushed pineapple l/2 cup to 1 cup nuts, chopped Dissolve jello in hot water and add the other ingredients Mix well and pour into individual molds or into oblong dish. Chill thoroughly. Cut into squares and serve on crisp lettuce with mayonnaise. Mrs. R. E. Lowdermilk. GOLDEN GLOW SALAD 1 package orange jello 1 cup grated carrots 1 small can crushed pineapple Drain pineapple. Heat the juice and use as part of the liquid required for jello. When jello begins to harden, add grated carrots and pineapple. Place in refrigerator, let stand until firm. Serve on lettuce with your favorite salad dressing. Mrs. Earl Howard. 2 MINUTE SALAD DRESSING 3 tablespoons vinegar 1 tablespoon sugar l/4 cup sweet or sour cream l/2 teaspoon salt (or canned milk) Black pepper 2 tablespoons prepared mustard Shake well. Blend with potato salad just before serving. Also can be used on lettuce or for cabbage slaw. Mrs. David Herring. CRANBERRY SALAD 1 package fresh berries 3 cups orange juice (4 cups) Boil together until berries are tender. Strain through sifter. Add 2 cups sugar to juice. Let boil. Add 2 envelopes Knox Gelatine dissolved into 1/2 cup cold water. Pour into juice while hot. Cool. Add: 1 cup crushed pineapple, 1 cup nuts, finely chopped
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