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Perfection Salad

Name: Perfection Salad
Yield: 8 servings
Ingredients: 1 envelope gelatine; 1 cup cabbage; 1/^ cup of cold water; Juice of 1 lemon; V2 cup tarragon vinegar; I/2 cup of sugar; 1 pt. boiling water; 2 cups chopped celery; 1 tbls. salt; 1/4 can sweet red pepper

From Atlanta women's club cook book, 1921

Serves 8

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

172Calories

5 gProtein

37 gCarbs

1 gFat

Full nutrition (33 nutrients)

Calories172 kcal

Protein5.3 g

Carbohydrates37 g

Fiber1.7 g

Sugars13 g

Total Fat0.8 g

Saturated Fat0.1 g

Monounsaturated Fat0.1 g

Polyunsaturated Fat0.2 g

Cholesterol0 mg

Sodium1211 mg

Potassium272 mg

Calcium121 mg

Iron8.2 mg

Magnesium20 mg

Phosphorus42 mg

Zinc0.2 mg

Copper0.1 mg

Manganese0.2 mg

Vitamin D0 mcg

Vitamin C23 mg

Vitamin A6.5 mcg

Vitamin E0.1 mg

Vitamin K17 mcg

Vitamin B60.1 mg

Vitamin B120 mcg

Thiamin (B1)0.2 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2 mg

Folate36 mcg

Choline5.1 mg

Caffeine0 mg

Water220 g

Estimated from matched ingredients across 8 servings.

As published

This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 34. The excerpt below is the record exactly as published.

PERFECTION SALAD. 1 envelope gelatine. 1 cup cabbage. 1/^ cup of cold water. Juice of 1 lemon. V2 cup tarragon vinegar. I/2 cup of sugar. 1 pt. boiling water. 2 cups chopped celery. 1 tbls. salt. 1/4 can sweet red pepper

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