Dominion Salad
From Cox's manual of gelatine cookery, 1935
Serves six to eight persons.
Presented as published in 1935. 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
2119Calories
16 gProtein
356 gCarbs
75 gFat
Full nutrition (33 nutrients)
Calories2119 kcal
Protein16 g
Carbohydrates356 g
Fiber13 g
Sugars241 g
Total Fat75 g
Saturated Fat37 g
Monounsaturated Fat20 g
Polyunsaturated Fat14 g
Cholesterol187 mg
Sodium1147 mg
Potassium2098 mg
Calcium491 mg
Iron3 mg
Magnesium130 mg
Phosphorus422 mg
Zinc2.3 mg
Copper0.9 mg
Manganese2.7 mg
Vitamin D0.9 mcg
Vitamin C222 mg
Vitamin A470 mcg
Vitamin E4.5 mg
Vitamin K119 mcg
Vitamin B60.8 mg
Vitamin B120.7 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)2.8 mg
Folate112 mcg
Choline120 mg
Caffeine0 mg
Water1252 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (1935) by J. & G. Cox Limited, page 17. The excerpt below is the record exactly as published.
DOMINION SALAD. Six to eight persons rt pint Lemon Jelly (Recipe No. 1 or 9) Mayonnaise Sauce (Recipe No. 188) Apples Pineapple Grape fruit A few walnuts Celery Whipped cream Lettuce
Cook this with the app: pantry check, scaling, and the assistant.