vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Nut Gelatine Salad
From Atlanta women's club cook book, 1921
Serves 1
Recipe by Mrs. Sydney Smith.
Presented as published in 1921. 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
493Calories
54 gProtein
11 gCarbs
24 gFat
Full nutrition (34 nutrients)
Calories493 kcal
Protein54 g
Carbohydrates11 g
Fiber2.9 g
Sugars5.5 g
Total Fat24 g
Saturated Fat7.9 g
Monounsaturated Fat9.2 g
Polyunsaturated Fat4.9 g
Omega-30.1 g
Cholesterol930 mg
Sodium1091 mg
Potassium567 mg
Calcium204 mg
Iron5.5 mg
Magnesium48 mg
Phosphorus541 mg
Zinc3.4 mg
Copper0.8 mg
Manganese0.3 mg
Vitamin D5 mcg
Vitamin C25 mg
Vitamin A435 mcg
Vitamin E2.9 mg
Vitamin K12 mcg
Vitamin B60.6 mg
Vitamin B122.2 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.3 mg
Niacin (B3)0.6 mg
Folate145 mcg
Choline751 mg
Caffeine0 mg
Water425 g
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 33. The excerpt below is the record exactly as published.
NUT GELATINE SALAD. 1 pkg. gelatine. 1 can pimentos. 1 cup broken walnut meats. 2 sweet pickles. 5 hard boiled eggs. 1/2 cup small pickled onions Salt and pepper. V4. cup vinegar.
Cook this with the app: pantry check, scaling, and the assistant.