Luncheon Salad
From The Memorial Hall cook book, 1919
This mixture may be served in cases made from bright red apples.
Presented as published in 1919. 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
984Calories
9 gProtein
247 gCarbs
4 gFat
Full nutrition (34 nutrients)
Calories984 kcal
Protein8.5 g
Carbohydrates247 g
Fiber12 g
Sugars162 g
Total Fat3.6 g
Saturated Fat0.5 g
Monounsaturated Fat0.3 g
Polyunsaturated Fat0.9 g
Omega-30 g
Cholesterol0 mg
Sodium938 mg
Potassium1166 mg
Calcium334 mg
Iron24 mg
Magnesium74 mg
Phosphorus156 mg
Zinc0.9 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C118 mg
Vitamin A11 mcg
Vitamin E0.7 mg
Vitamin K3.2 mcg
Vitamin B60.5 mg
Vitamin B120 mcg
Thiamin (B1)0.7 mg
Riboflavin (B2)0.7 mg
Niacin (B3)6.6 mg
Folate146 mcg
Choline40 mg
Caffeine0 mg
Water1339 g
As published
This recipe was extracted from The Memorial Hall cook book (1919) by Willow Grove Memorial Hall (Willow Grove, Pa.), page 16. The excerpt below is the record exactly as published.
cup lemon juice. When cold, and just before serving, fold in % pt. of whipped cream. Serve on lettuce leaves. — Mrs. Wm. H. White, Jr. Luncheon Salad One envelope Knox Sparkling Gelatine, 1 cup cold water, 1 Vi cups boiling water, cup lemon juice, % cup sugar, 3 tart apples, 1 cup celery, cut in small pieces, % cup pecan nut meats
Cook this with the app: pantry check, scaling, and the assistant.