Dill Pickle Salad

Name: Dill Pickle Salad
Ingredients: 1 can of sliced pineapple; 1 1/2 cup of boiling water; 1/2 amount of dill pickle; 1/2 cup vinegar; 1 pkg. Lemon Jello; Pimentoes (small amount)

From The Gertrude Bobbitt Circle cook book, 1948

Mrs. James Hobson

Presented as published in 1948. 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

284Calories

6 gProtein

57 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories284 kcal

Protein5.6 g

Carbohydrates57 g

Fiber3.9 g

Sugars0.4 g

Total Fat1.7 g

Saturated Fat0.3 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat0.7 g

Cholesterol0 mg

Sodium808 mg

Potassium98 mg

Calcium234 mg

Iron24 mg

Magnesium22 mg

Phosphorus54 mg

Zinc0.3 mg

Copper0 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.9 mg

Folate96 mcg

Choline9.2 mg

Caffeine0 mg

Water401 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 63. The excerpt below is the record exactly as published.

2 cup vinegar 2 cups of celery, chopped fine *4 cup of sugar 1 cup of nuts (walnuts) Juice of 2 lemons y% box of gelatine dissolved in a 2 scant teaspoons of salt cup of cold water After gelatine is dissolved pour y% cup of boiling water and when it begins to set, fold in with a fork the other ingredients mixing all well. Mrs. Geo. C. Peeler DILL PICKLE SALAD 1 can of sliced pineapple iy2 cup of boiling water % amount of dill pickle V2 cup vinegar 1 pkg. Lemon Jello Pimentoes (small amount)

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