Lemon-Orange Salad
From Recipes from our hearth, 1960
Presented as published in 1960. 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
1292Calories
24 gProtein
120 gCarbs
81 gFat
Full nutrition (34 nutrients)
Calories1292 kcal
Protein24 g
Carbohydrates120 g
Fiber11 g
Sugars25 g
Total Fat81 g
Saturated Fat46 g
Monounsaturated Fat16 g
Polyunsaturated Fat1.4 g
Omega-30 g
Cholesterol231 mg
Sodium2346 mg
Potassium1099 mg
Calcium621 mg
Iron33 mg
Magnesium89 mg
Phosphorus413 mg
Zinc2.4 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0.1 mcg
Vitamin C67 mg
Vitamin A1250 mcg
Vitamin E1.6 mg
Vitamin K25 mcg
Vitamin B60.5 mg
Vitamin B120.1 mcg
Thiamin (B1)1 mg
Riboflavin (B2)0.7 mg
Niacin (B3)8.9 mg
Folate202 mcg
Choline30 mg
Caffeine0 mg
Water841 g
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 47. The excerpt below is the record exactly as published.
LEMON-ORANGE SALAD 1 pkg. orange jello 1 cup boiling water 1 jl oz. can Mandarin oranges (if you use juice, omit orange juice ) 3/4 cup orange juice 1 cup grated carrots Mix jello with water and add juice. Wnen this Starts to congeal add oranges and carrots. This is bottom layer. pkg. lemon jello OZ. cream cheese can crushed pineapple (#2 can) Tosp. milk
Cook this with the app: pantry check, scaling, and the assistant.