Perfection Salad

Name: Perfection Salad
Ingredients: 1 envelope Knox gelatine; 1 pt. boiling water; cup cold water; 1 cup finely shredded cabbage; V2 cup sugar; 2 cups celery, cut fine; Y2 cup vinegar; 1 cup chicken or boiled ham, diced; Juice of 1 lemon; 2 large ripe tomatoes cut in slices.

From Anson County cook book, 1928

Presented as published in 1928. 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

926Calories

15 gProtein

215 gCarbs

4 gFat

Full nutrition (33 nutrients)

Calories926 kcal

Protein15 g

Carbohydrates215 g

Fiber16 g

Sugars110 g

Total Fat4.2 g

Saturated Fat0.5 g

Monounsaturated Fat0.5 g

Polyunsaturated Fat1.4 g

Cholesterol0 mg

Sodium1381 mg

Potassium2044 mg

Calcium588 mg

Iron34 mg

Magnesium127 mg

Phosphorus249 mg

Zinc1.6 mg

Copper0.3 mg

Manganese1.1 mg

Vitamin D0 mcg

Vitamin C180 mg

Vitamin A115 mcg

Vitamin E1.5 mg

Vitamin K19 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.8 mg

Niacin (B3)10 mg

Folate303 mcg

Choline33 mg

Caffeine0 mg

Water1492 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 30. The excerpt below is the record exactly as published.

PERFECTION SALAD 1 envelope Knox gelatine 1 pt. boiling water cup cold water 1 cup finely shredded cabbage V2 cup sugar 2 cups celery, cut fine Y2 cup vinegar 1 cup chicken or boiled ham, diced Juice of 1 lemon XA cup green peppers, diced 2 large ripe tomatoes cut in slices.

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