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Orange Salad
From The Twin-city housewife, 1920
Serves 3
Recipe by Mrs. Wim. Nissen.
Presented as published in 1920. 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
670Calories
13 gProtein
91 gCarbs
30 gFat
Full nutrition (33 nutrients)
Calories670 kcal
Protein13 g
Carbohydrates91 g
Fiber6.5 g
Sugars55 g
Total Fat30 g
Saturated Fat2.6 g
Monounsaturated Fat4.1 g
Polyunsaturated Fat21 g
Cholesterol0 mg
Sodium420 mg
Potassium550 mg
Calcium217 mg
Iron12 mg
Magnesium88 mg
Phosphorus212 mg
Zinc1.4 mg
Copper0.6 mg
Manganese1.4 mg
Vitamin D0 mcg
Vitamin C71 mg
Vitamin A14 mcg
Vitamin E0.2 mg
Vitamin K0.7 mcg
Vitamin B60.4 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.3 mg
Niacin (B3)3.6 mg
Folate85 mcg
Choline16 mg
Caffeine0 mg
Water360 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Twin-city housewife (1920) by N.C.) International Order of the King's Daughters and Sons. Whatsoever Circle (Winston-Salem, page 37. The excerpt below is the record exactly as published.
Orange Salad Dissolve half a box granulated gelatine in one cup cold water, add two cups boiling water, two-thirds of a cup of sugar, and the juice of two oranges. When partly congealed add one cup chopped walnuts, two-thirds of a cup of chopped celery, and enough pistachio coloring to tint
Cook this with the app: pantry check, scaling, and the assistant.