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Imperial Salad

Name: Imperial Salad
Yield: 6 servings
Ingredients: Drain juice from 1 can pineapple; 1 tablespoon vinegar; enough water to make 1 pint; 1 package lemon jello; 3 slices pineapple (diced); 1 medium sized cucumber; y2 can pimentoes (shredded); 1 cup celery, cut fine

From Delicacies, 1929

Serves 6

Presented as published in 1929. 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

19Calories

0 gProtein

4 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories19 kcal

Protein0.4 g

Carbohydrates4.3 g

Fiber0.3 g

Sugars1.9 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium23 mg

Potassium136 mg

Calcium20 mg

Iron0.1 mg

Magnesium8.8 mg

Phosphorus14 mg

Zinc0.1 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C11 mg

Vitamin A3.3 mcg

Vitamin E0 mg

Vitamin K8.3 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0.1 mg

Folate3.6 mcg

Choline1.2 mg

Caffeine0 mg

Water151 g

Estimated from matched ingredients across 6 servings.

As published

This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 9. The excerpt below is the record exactly as published.

Imperial Salad Drain juice from 1 can pineapple, add 1 tablespoon vinegar and enough water to make 1 pint. Heat to boiling" point and add 1 package lemon jello. When it begins to set, add 3 slices pineapple ( diced ) 1 medium sized cucumber, y2 can pimentoes (shred- or ded ) 1 cup celery, cut fine

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