Luncheon Salad

Name: Luncheon Salad
Ingredients: 1 envelope Knox gelatine; 3 tart apples; 1 cup cold water; 1% cups boiling water; 144 cup lemon juice; 44 cup sugar; 1 cup celery (cut in small pieces); 4% cup pecans

From The Wilson cook book, 1941

This mixture may be served in cases made from bright red apples.

Presented as published in 1941. 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

1400Calories

14 gProtein

246 gCarbs

47 gFat

Full nutrition (34 nutrients)

Calories1400 kcal

Protein14 g

Carbohydrates246 g

Fiber15 g

Sugars158 g

Total Fat47 g

Saturated Fat4.3 g

Monounsaturated Fat24 g

Polyunsaturated Fat14 g

Omega-30 g

Cholesterol0 mg

Sodium937 mg

Potassium1251 mg

Calcium359 mg

Iron26 mg

Magnesium127 mg

Phosphorus295 mg

Zinc3.1 mg

Copper0.8 mg

Manganese1.8 mg

Vitamin D0 mcg

Vitamin C70 mg

Vitamin A11 mcg

Vitamin E0.5 mg

Vitamin K5.7 mcg

Vitamin B60.5 mg

Vitamin B120 mcg

Thiamin (B1)1 mg

Riboflavin (B2)0.6 mg

Niacin (B3)7.1 mg

Folate121 mcg

Choline34 mg

Caffeine0 mg

Water1226 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 47. The excerpt below is the record exactly as published.

Luncheon Salad 1 envelope Knox gelatine 3 tart apples 1 cup cold water 1 cup celery (cut in small 1% cups boiling water pieces ) 144 cup lemon juice 4% cup pecans 44 cup sugar

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