Perfection Salad

Name: Perfection Salad
Ingredients: 1 tablespoon granulated gelatin; y^. cup water; y^ cup vinegar; juice of ^ lemon; 1 cup boiling water; y^. cup sugar; J4 teaspoon salt; 1 cup cut celery; ^ cup shredded cabbage; 34 cup pimentos cut in strips

From War cook book, 1918

Presented as published in 1918. 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

709Calories

15 gProtein

159 gCarbs

2 gFat

Full nutrition (33 nutrients)

Calories709 kcal

Protein15 g

Carbohydrates159 g

Fiber7.9 g

Sugars105 g

Total Fat2.5 g

Saturated Fat0.3 g

Monounsaturated Fat0.2 g

Polyunsaturated Fat0.8 g

Cholesterol0 mg

Sodium1402 mg

Potassium1170 mg

Calcium333 mg

Iron19 mg

Magnesium69 mg

Phosphorus140 mg

Zinc0.9 mg

Copper0.3 mg

Manganese0.7 mg

Vitamin D0 mcg

Vitamin C169 mg

Vitamin A198 mcg

Vitamin E1 mg

Vitamin K12 mcg

Vitamin B60.6 mg

Vitamin B120 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.5 mg

Niacin (B3)5.2 mg

Folate139 mcg

Choline18 mg

Caffeine0 mg

Water877 g

As published

This recipe was extracted from War cook book (1918) by Mary E. Sweeney, page 28. The excerpt below is the record exactly as published.

PERFECTION SALAD. 1 tablespoon granulated gelatin y^. cup water y^ cup vinegar juice of ^ lemon 1 cup boiling water y^. cup sugar J4 teaspoon salt 1 cup cut celery ^ cup shredded cabbage 34 cup pimentos cut in strips

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