vegetarianpescatariangluten-freenut-freeegg-freesoy-freefish-freeshellfish-free
Pimento Mousse Salad
From Atlanta women's club cook book, 1921
Serves 1
Recipe by Mrs. J. E. Hays, State Federation President.
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
293Calories
32 gProtein
6 gCarbs
16 gFat
Full nutrition (34 nutrients)
Calories293 kcal
Protein32 g
Carbohydrates5.7 g
Fiber0.3 g
Sugars0 g
Total Fat16 g
Saturated Fat9 g
Monounsaturated Fat3.5 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol48 mg
Sodium507 mg
Potassium128 mg
Calcium260 mg
Iron0.5 mg
Magnesium21 mg
Phosphorus190 mg
Zinc1.3 mg
Copper0.6 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C36 mg
Vitamin A57 mcg
Vitamin E0.1 mg
Vitamin K1 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.3 mg
Folate22 mcg
Choline14 mg
Caffeine0 mg
Water283 g
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 8. The excerpt below is the record exactly as published.
PIMENTO MOUSSE SALAD. 1 pt. cream. Red pepper. 2 pimento'^. Salt. 1 cup cold water. Grated cheese. 1 package gelatine
Cook this with the app: pantry check, scaling, and the assistant.