Molded Salad

Name: Molded Salad
Ingredients: One can pineapple; one can white cherries; one bottle maraschino cherries; one box Chalmers Gelatine; one-half pint double cream; pinch of salt

From Trinity cook book, 1925

Serves 10 or 12 persons. Recipe by MRS. JAMES FRANTZ.

Presented as published in 1925. 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

822Calories

5 gProtein

14 gCarbs

83 gFat

Full nutrition (33 nutrients)

Calories822 kcal

Protein4.8 g

Carbohydrates14 g

Fiber0.4 g

Sugars4.1 g

Total Fat83 g

Saturated Fat48 g

Monounsaturated Fat17 g

Polyunsaturated Fat0 g

Cholesterol241 mg

Sodium49 mg

Potassium246 mg

Calcium149 mg

Iron0.1 mg

Magnesium15 mg

Phosphorus135 mg

Zinc0.5 mg

Copper0 mg

Manganese0 mg

Vitamin D0 mcg

Vitamin C0.6 mg

Vitamin A0.4 mcg

Vitamin E0 mg

Vitamin K5.9 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0 mg

Niacin (B3)0.2 mg

Folate0.3 mcg

Choline0.8 mg

Caffeine0 mg

Water147 g

As published

This recipe was extracted from Trinity cook book (1925) by Trinity Methodist Episcopal Church, South (Roanoke, Va.), page 15. The excerpt below is the record exactly as published.

MOLDED SALAD One can pineapple, one can white cherries, one bottle maraschino cherries, one box Chalmers Gelatine, one-half pint double cream, pinch of salt

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