Golden Glow Salad
From Quaker recipes, 1954
Presented as published in 1954. 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
As published
This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 56. The excerpt below is the record exactly as published.
2 cups boiling water Soak gelatin in cold water, then dissolve in boiling water, add sugar, salt, lemon and vinegar and cool. Then add: 14% cups cabbage, cut fine 2 cup sweet red pepper, cut 142 cups celery, cut fine in shreds or pimento Y2 cup nuts Put into mold and set in refrigerator to harden. Mrs. J. J. HAwWoRTH GOLDEN GLOW SALAD 1 package of lemon Jello 1 cup pineapple drained Y%2 cup boiling water 1 cup grated carrots 1 cup pineapple juice 1 cup crushed nuts 1 teaspoon vinegar VY. teaspoon salt D
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