Molded Salad
From The Wilson cook book, 1941
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
9183Calories
53 gProtein
989 gCarbs
584 gFat
Full nutrition (34 nutrients)
Calories9183 kcal
Protein53 g
Carbohydrates989 g
Fiber33 g
Sugars692 g
Total Fat584 g
Saturated Fat155 g
Monounsaturated Fat154 g
Polyunsaturated Fat224 g
Omega-324 g
Cholesterol668 mg
Sodium3638 mg
Potassium3343 mg
Calcium610 mg
Iron11 mg
Magnesium344 mg
Phosphorus921 mg
Zinc8 mg
Copper3.4 mg
Manganese11 mg
Vitamin D0.9 mcg
Vitamin C473 mg
Vitamin A116 mcg
Vitamin E15 mg
Vitamin K755 mcg
Vitamin B61.7 mg
Vitamin B120.5 mcg
Thiamin (B1)1.7 mg
Riboflavin (B2)0.6 mg
Niacin (B3)7.5 mg
Folate218 mcg
Choline239 mg
Caffeine0 mg
Water1858 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 46. The excerpt below is the record exactly as published.
Molded Salad 2 lbs. marshmallows 1 pt. cream 1 pt. mayonnaise 1 qt. pineapple (diced) Dissolve gelatine in water. cream. Combine ingredients and place in tuce with mayonnaise. 1 envelope Knox gelatine 4 cup cold water 14 lb. pecans 1 qt. white cherries
Cook this with the app: pantry check, scaling, and the assistant.