Perfection Salad
From The practical cookbook, 1917
Presented as published in 1917. 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
339Calories
13 gProtein
60 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories339 kcal
Protein13 g
Carbohydrates60 g
Fiber5.2 g
Sugars13 g
Total Fat1.6 g
Saturated Fat0.2 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.6 g
Cholesterol0 mg
Sodium1275 mg
Potassium645 mg
Calcium279 mg
Iron17 mg
Magnesium49 mg
Phosphorus96 mg
Zinc0.6 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin D0 mcg
Vitamin C47 mg
Vitamin A6.7 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)0.4 mg
Niacin (B3)4.3 mg
Folate130 mcg
Choline9.3 mg
Caffeine0 mg
Water749 g
As published
This recipe was extracted from The practical cookbook (1917) by Margaret W. Howard, page 62. The excerpt below is the record exactly as published.
Perfection Salad 1 tb. gran, gelatin f tsp. salt ^ c. cold water r tb. sugar I c. boiling water J c. chopped celery Juice of i lemon J c. shredded cabbage i c. vinegar i can chopped pimientos
Cook this with the app: pantry check, scaling, and the assistant.