Perfection Salad

Name: Perfection Salad
Ingredients: 1 envelope Knox gelatine; 2 cups boiling water; 144 cup cold water; 1g cup sugar; % cup mild vinegar; 2 tablespoons lemon juice; 1 teaspoon salt; 1 cup cabbage (finely shredded); Y% cup sweet peppers’ or 2 cups celery (diced); 2 pimentoes (diced)

From The Wilson cook book, 1941

A delicious accompaniment to cold sliced chicken or veal.

Presented as published in 1941. 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

844Calories

11 gProtein

199 gCarbs

3 gFat

Full nutrition (34 nutrients)

Calories844 kcal

Protein11 g

Carbohydrates199 g

Fiber7.8 g

Sugars105 g

Total Fat3.5 g

Saturated Fat0.5 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1 g

Omega-30 g

Cholesterol0 mg

Sodium3454 mg

Potassium888 mg

Calcium420 mg

Iron32 mg

Magnesium78 mg

Phosphorus159 mg

Zinc1.1 mg

Copper0.1 mg

Manganese1 mg

Vitamin D0 mcg

Vitamin C222 mg

Vitamin A27 mcg

Vitamin E0.6 mg

Vitamin K145 mcg

Vitamin B60.8 mg

Vitamin B120 mcg

Thiamin (B1)0.8 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8.6 mg

Folate149 mcg

Choline22 mg

Caffeine0 mg

Water877 g

As published

This recipe was extracted from The Wilson cook book (1941) by Woman's Society of Christian Service (Wilson, Wilson County, N.C.), page 47. The excerpt below is the record exactly as published.

Perfection Salad 1 envelope Knox gelatine 2 cups boiling water 144 cup cold water 1g cup sugar % cup mild vinegar 1 teaspoon salt 2 tablespoons lemon juice 1 cup cabbage (finely shredded) Y% cup sweet peppers’ or 2 cups celery (diced) 2 pimentoes (diced)

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