vegetarianvegangluten-freedairy-freenut-free
Jellied Apple Salad
From Atlanta women's club cook book, 1921
Serves 4
Mrs. T. W. Hardwick, Atlanta, Georgia
Presented as published in 1921. 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
- 1 cup diced apples
- 2 tbls. sugar
- 1/4 cup diced celery
- 1/3 cup lemon juice
- 1/2 cup chopped figs
- 1/4 t-spoon salt
- 2 tbls. gelatine
- 1/4 cup cold water
- 1 and 1/2 cups boiling water
- 2 red pimentos, cut in small strips
Method
Mix ingredients with mayonnaise.
Soften gelatine with cold water.
Dissolve with boiling water.
Add ingredients to the gelatine mixture.
Pour into mold.
When congealed serve with mayonnaise.
Nutrition per serving
161Calories
6 gProtein
36 gCarbs
1 gFat
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 5. The excerpt below is the record exactly as published.
JELLIED APPLE SALAD. 1 cup diced apples. 2 tbls. sugar. 1/4 cup diced celery. 1/3 cup lemon juice. l/i cup chopped figs. 14 t-spoon salt. 2 tbls. gelatine. 2 red pimentos, cut in small 1/4 cup cold water. strips. 1 and 1/2 cups boiling water
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