Molded Cranberry Salad
From The Williamston cook book, 1950
Mrs. Arthur Beale, Washington, N. C.
Presented as published in 1950. 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
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 51. The excerpt below is the record exactly as published.
MOLDED CRANBERRY SALAD 4 tbsp. cold water 1 cup hot water 1 envelope Knox gelatine 1 cup sugar 1 orange 1% cups raw cranberries 1 pk. lemon Jello 1 cup pecans Juice of % lemon
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