Perfection Salad

Name: Perfection Salad
Ingredients: One envelope Knox gelatine; one-half cup cold water; one-half cup mild vinegar; one pint boiling water; one teaspoonful salt; one cup fine shredded cabbage; juice of one lemon; one-half cup sugar; two cups celery, cut into small pieces; one-fourth can sweet red peppers, cut fine

From Durham cook book ..., 1921

This salad is best served chilled.

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

807Calories

10 gProtein

193 gCarbs

3 gFat

Full nutrition (33 nutrients)

Calories807 kcal

Protein9.8 g

Carbohydrates193 g

Fiber8 g

Sugars103 g

Total Fat3.3 g

Saturated Fat0.4 g

Monounsaturated Fat0.4 g

Polyunsaturated Fat1 g

Cholesterol0 mg

Sodium3654 mg

Potassium920 mg

Calcium449 mg

Iron32 mg

Magnesium65 mg

Phosphorus135 mg

Zinc0.7 mg

Copper0.1 mg

Manganese0.5 mg

Vitamin D0 mcg

Vitamin C53 mg

Vitamin A1 mcg

Vitamin E0.2 mg

Vitamin K0 mcg

Vitamin B60.3 mg

Vitamin B120 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.7 mg

Niacin (B3)8 mg

Folate139 mcg

Choline17 mg

Caffeine0 mg

Water826 g

As published

This recipe was extracted from Durham cook book ... (1921) by Durham (N. C.) Trinity Methodist Church. Woman's Missionary Society, page 44. The excerpt below is the record exactly as published.

PERFECTION SALAD. One envelope Knox gelatine, one-half cup cold water, one-half cup mild vinegar, one pint boiling water, one teaspoonful salt, one cup fine shredded cabbage, juice of one lemon, one-half cup sugar, two cups celery, cut into small pieces, one-fourth can sweet red peppers, cut fine

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