Luncheon Salad
From Durham cook book ..., 1921
Serve with mayonnaise dressing.
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
957Calories
8 gProtein
239 gCarbs
3 gFat
Full nutrition (34 nutrients)
Calories957 kcal
Protein8.1 g
Carbohydrates239 g
Fiber11 g
Sugars158 g
Total Fat3.3 g
Saturated Fat0.4 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium937 mg
Potassium1038 mg
Calcium327 mg
Iron24 mg
Magnesium66 mg
Phosphorus146 mg
Zinc0.8 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C70 mg
Vitamin A11 mcg
Vitamin E0.5 mg
Vitamin K3.2 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.6 mg
Riboflavin (B2)0.6 mg
Niacin (B3)6.5 mg
Folate121 mcg
Choline34 mg
Caffeine0 mg
Water1224 g
As published
This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 47. The excerpt below is the record exactly as published.
LUNCHEON SALAD. One envelope Knox Sparkling Gelatine, one cup cold water, one and one-half cups boiling water, one-half cup lemon juice, one-half cup sugar, three tart apples, one cup celery, cut in small pieces, one-half cup pecan nut meats
Cook this with the app: pantry check, scaling, and the assistant.