Perfection Salad
From The Warrenton cook book, 1951
Presented as published in 1951. 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
533Calories
10 gProtein
127 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories533 kcal
Protein9.5 g
Carbohydrates127 g
Fiber1.8 g
Sugars102 g
Total Fat1.2 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.2 g
Omega-30 g
Cholesterol0 mg
Sodium343 mg
Potassium294 mg
Calcium115 mg
Iron8.2 mg
Magnesium22 mg
Phosphorus42 mg
Zinc0.3 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0 mcg
Vitamin C52 mg
Vitamin A0 mcg
Vitamin E0.1 mg
Vitamin K0 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)2.2 mg
Folate53 mcg
Choline9.4 mg
Caffeine0 mg
Water303 g
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 21. The excerpt below is the record exactly as published.
PERFECTION SALAD 1 T. gelatine Y c. minced cabbage 14 c. cold water Yo c. chopped celery “, €. boiling water 2 T. chopped green pepper YaC SUSaT or pimento 2 t. vinegar VA ACALLOL 14 c. lemon juice
Cook this with the app: pantry check, scaling, and the assistant.