Lemon-Pimento Salad

Name: Lemon-Pimento Salad
Ingredients: 1 package lemon Jello; 1 small can crushed pineapple; 1 small can pimentos; 1 small bottle olives; 1 cup sugar; 0.25 cup vinegar; 0.25 cup pecans

From Quaker recipes, 1954

Presented as published in 1954. 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

1007Calories

3 gProtein

204 gCarbs

22 gFat

Full nutrition (33 nutrients)

Calories1007 kcal

Protein2.9 g

Carbohydrates204 g

Fiber1.7 g

Sugars201 g

Total Fat22 g

Saturated Fat1.9 g

Monounsaturated Fat12 g

Polyunsaturated Fat6.8 g

Cholesterol0 mg

Sodium3.2 mg

Potassium112 mg

Calcium22 mg

Iron0.8 mg

Magnesium32 mg

Phosphorus77 mg

Zinc1.2 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K1.2 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0 mg

Niacin (B3)0.3 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water57 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 56. The excerpt below is the record exactly as published.

LEMON-PIMENTO SALAD 1 package lemon Jello 1 small can crushed pineapple 1 cup hot water 1 small can pimentos 1 cup sugar 1 small bottle olives

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