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Perfection Salad
From Delta Gamma cook book, 1922
Serves 8
Serve on lettuce leaves with mayonnaise dressing.
Presented as published in 1922. 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
120Calories
4 gProtein
26 gCarbs
0 gFat
Full nutrition (33 nutrients)
Calories120 kcal
Protein4.3 g
Carbohydrates26 g
Fiber1.7 g
Sugars13 g
Total Fat0.5 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Cholesterol0 mg
Sodium583 mg
Potassium197 mg
Calcium77 mg
Iron4.3 mg
Magnesium15 mg
Phosphorus26 mg
Zinc0.2 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C22 mg
Vitamin A3.9 mcg
Vitamin E0 mg
Vitamin K0 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)1.1 mg
Folate36 mcg
Choline3.4 mg
Caffeine0 mg
Water226 g
Estimated from matched ingredients across 8 servings.
As published
This recipe was extracted from Delta Gamma cook book (1922), page 29. The excerpt below is the record exactly as published.
Perfection Salad ($100 Prize Recipe) 1 envelope Knox Sparkling Gelatine 3^2 cup cold water 1 pint boiling water Yi cup mild vinegar 1 teaspoon salt 1 cup finely shredded cabbage Y cup sugar juice of 1 lemon 2 cups celery, cut in small pieces Y can sweet red peppers
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