Dominion Salad
From Cox's manual of gelatine cookery (copyright), 1938
A pretty dish can be made with bright red apples. Scoop out the centres with a vegetable scoop or strong teaspoon, and fill with the fruit and jelly mixture. Pile a little cream mayonnaise on top. Garnish with lettuce.
Presented as published in 1938. 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
1975Calories
8 gProtein
486 gCarbs
1 gFat
Full nutrition (33 nutrients)
Calories1975 kcal
Protein7.5 g
Carbohydrates486 g
Fiber9.4 g
Sugars329 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.1 g
Cholesterol0 mg
Sodium340 mg
Potassium1595 mg
Calcium241 mg
Iron3.5 mg
Magnesium75 mg
Phosphorus265 mg
Zinc1.5 mg
Copper0.9 mg
Manganese0.8 mg
Vitamin D0 mcg
Vitamin C64 mg
Vitamin A3.6 mcg
Vitamin E0.9 mg
Vitamin K124 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.5 mg
Riboflavin (B2)0.5 mg
Niacin (B3)1.7 mg
Folate70 mcg
Choline71 mg
Caffeine0 mg
Water962 g
As published
This recipe was extracted from Cox's manual of gelatine cookery (copyright) (1938) by J. & G. Cox Limited, page 16. The excerpt below is the record exactly as published.
DOMINION SALAD. Six to eight persons 1 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.