Jewel Salad

Name: Jewel Salad
Ingredients: 1 envelope Knox gelatine; 1/2 cup vinegar; 1 cup cucumber; 1/4 cup sugar; 1 cup sliced canned pineapple; Two-thirds cup pineapple syrup; 1/4 cup cold water; 1 tablespoon vinegar; 1/4 cup lemon juice; Pinch salt

From Anson County cook book, 1928

Presented as published in 1928. 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

512Calories

3 gProtein

125 gCarbs

1 gFat

Full nutrition (34 nutrients)

Calories512 kcal

Protein3.4 g

Carbohydrates125 g

Fiber4.7 g

Sugars103 g

Total Fat1.2 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Omega-30 g

Cholesterol0 mg

Sodium14 mg

Potassium872 mg

Calcium104 mg

Iron1.4 mg

Magnesium83 mg

Phosphorus92 mg

Zinc1 mg

Copper0.6 mg

Manganese4.2 mg

Vitamin D0 mcg

Vitamin C144 mg

Vitamin A8.4 mcg

Vitamin E0.2 mg

Vitamin K56 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.7 mg

Folate61 mcg

Choline22 mg

Caffeine0 mg

Water787 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 28. The excerpt below is the record exactly as published.

JEWEL SALAD 1 envelope Knox gelatine M cup vinegar 1 cup cucumber XA cup sugar 1 cup sliced canned pineapple Two-thirds cup pineapple syrup XA cup cold water 1 tablespoon vinegar XA cup boiling water 1 tablespoon lemon juice Pinch salt

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