Americanside

Jellied Waldorf Salad

Name: Jellied Waldorf Salad
Cuisine: American
Ingredients: one package lemon jello; one pint boiling water; two tablespoonfuls of vinegar; one cup tart apples; one cup English walnuts; one cup celery; season with salt

From Durham cook book ..., 1921

This salad is visually appealing and delicious.

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

Method

Nutrition per serving

1382Calories

27 gProtein

122 gCarbs

89 gFat

Full nutrition (33 nutrients)

Calories1382 kcal

Protein27 g

Carbohydrates122 g

Fiber15 g

Sugars23 g

Total Fat89 g

Saturated Fat7.8 g

Monounsaturated Fat12 g

Polyunsaturated Fat62 g

Cholesterol0 mg

Sodium1194 mg

Potassium1178 mg

Calcium481 mg

Iron35 mg

Magnesium226 mg

Phosphorus568 mg

Zinc4.1 mg

Copper1.6 mg

Manganese4.1 mg

Vitamin D0 mcg

Vitamin C9 mg

Vitamin A4.5 mcg

Vitamin E0.2 mg

Vitamin K3.4 mcg

Vitamin B61.1 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.7 mg

Niacin (B3)9.6 mg

Folate128 mcg

Choline20 mg

Caffeine0 mg

Water728 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 44. The excerpt below is the record exactly as published.

JELLIED WALDORF SALAD. Dissolve one package lemon jello in one pint boiling water and two tablespoonfuls of vinegar. While cooling chop one cup tart apples, one cup English walnuts, one cup celery and season wdth salt

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