Cranberry Salad Molds

Name: Cranberry Salad Molds
Ingredients: 1 T, unflavored gelatine; 1 cup crushed pineapple; 1 small glass cranberry sauce; 14% cup chopped walnut meats; 1% cup cold water; 14 cup lemon juice; 1 cup chopped celery

From Wilkes County Home Demonstration Club cook book, 1947

Serves 6 to 8.

Presented as published in 1947. 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

670Calories

11 gProtein

164 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories670 kcal

Protein11 g

Carbohydrates164 g

Fiber5.5 g

Sugars125 g

Total Fat0.9 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium256 mg

Potassium1023 mg

Calcium159 mg

Iron1.4 mg

Magnesium72 mg

Phosphorus83 mg

Zinc0.6 mg

Copper0.5 mg

Manganese3.1 mg

Vitamin D0 mcg

Vitamin C50 mg

Vitamin A11 mcg

Vitamin E0.1 mg

Vitamin K0.7 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)0.8 mg

Folate27 mcg

Choline18 mg

Caffeine0 mg

Water763 g

As published

This recipe was extracted from Wilkes County Home Demonstration Club cook book (1947) by N.C.) Federation of Home Demonstration Clubs (Wilkes County, page 57. The excerpt below is the record exactly as published.

CRANBERRY SALAD MOLDS 1 T, unflavored gelatine 1 cup crushed pineapple 1 small glass cranberry sauce 14% cup chopped walnut meats 1% cup cold water 14 cup lemon juice 1 cup chopped celery

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