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Perfection Salad
From The Henderson cook book, 1914
Serves 6
— Mrs. R. J. Corbitt.
Presented as published in 1914. 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
559Calories
16 gProtein
77 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories559 kcal
Protein16 g
Carbohydrates77 g
Fiber9.4 g
Sugars38 g
Total Fat22 g
Saturated Fat1.9 g
Monounsaturated Fat14 g
Polyunsaturated Fat5.2 g
Omega-30 g
Cholesterol0 mg
Sodium657 mg
Potassium572 mg
Calcium273 mg
Iron14 mg
Magnesium127 mg
Phosphorus235 mg
Zinc1.6 mg
Copper0.6 mg
Manganese1 mg
Vitamin D0 mcg
Vitamin C60 mg
Vitamin A49 mcg
Vitamin E11 mg
Vitamin K3.1 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.7 mg
Niacin (B3)4.3 mg
Folate70 mcg
Choline33 mg
Caffeine0 mg
Water327 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from The Henderson cook book (1914) by First Baptist Church (Henderson, N.C.). Ladies' Aid Society, page 29. The excerpt below is the record exactly as published.
PERFECTION SALAD. 1 box gelatine, 1 quart boiling water, 1 cup vinegar, y% cup wine, 1 cup sugar, juice 3 lemons, dash red pepper. When gelatine has been soaked in ^ cup cold water and dissolved in the boiling water, add as it begins to congeal, ^ pound blanched almonds, 1 cup chopped celery, 1 cup chopped pimentoes, 1 cup chopped olives
Cook this with the app: pantry check, scaling, and the assistant.