Jellied Pineapple and Carrot Salad

Name: Jellied Pineapple and Carrot Salad
Ingredients: 1 package lemon gelatine; 1% teaspoon salt; 1 cup boiling water; 1 can crushed pineapple; 1 cup canned pineapple juice; 1 tablespoon vinegar; 1 cup grated raw carrots

From The Williamston cook book, 1950

Mrs. A. R. Dunning.

Presented as published in 1950. 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

362Calories

5 gProtein

81 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories362 kcal

Protein5.5 g

Carbohydrates81 g

Fiber7.9 g

Sugars31 g

Total Fat2.4 g

Saturated Fat0.4 g

Monounsaturated Fat0.3 g

Polyunsaturated Fat1 g

Cholesterol0 mg

Sodium4473 mg

Potassium665 mg

Calcium238 mg

Iron17 mg

Magnesium60 mg

Phosphorus99 mg

Zinc1 mg

Copper0.3 mg

Manganese1.6 mg

Vitamin D0 mcg

Vitamin C111 mg

Vitamin A1235 mcg

Vitamin E1.5 mg

Vitamin K21 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.4 mg

Niacin (B3)5 mg

Folate124 mcg

Choline27 mg

Caffeine0 mg

Water551 g

As published

This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 53. The excerpt below is the record exactly as published.

JELLIED PINEAPPLE AND CARROT SALAD 1 package lemon gelatine 1% teaspoon salt 1 cup boiling water 1 can crushed pineapple, 1 cup canned pineapple juice drained 1 tablespoon vinegar 1 cup grated raw carrots

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