Pimento Salad
From The Carbon County cook book, 1926
Presented as published in 1926. 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
108Calories
3 gProtein
21 gCarbs
1 gFat
Full nutrition (34 nutrients)
Calories108 kcal
Protein3.4 g
Carbohydrates21 g
Fiber7 g
Sugars0.2 g
Total Fat1 g
Saturated Fat0.4 g
Monounsaturated Fat0.2 g
Polyunsaturated Fat0.3 g
Omega-30 g
Cholesterol0 mg
Sodium2357 mg
Potassium486 mg
Calcium180 mg
Iron2.8 mg
Magnesium62 mg
Phosphorus64 mg
Zinc0.5 mg
Copper0.4 mg
Manganese3.7 mg
Vitamin D0 mcg
Vitamin C23 mg
Vitamin A7.5 mcg
Vitamin E0.3 mg
Vitamin K79 mcg
Vitamin B60.2 mg
Vitamin B120 mcg
Thiamin (B1)0 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate4.7 mcg
Choline3.1 mg
Caffeine0 mg
Water464 g
As published
This recipe was extracted from The Carbon County cook book (1926), page 50. The excerpt below is the record exactly as published.
Pimento Salad. 14 box gelatine, 14 cup cold water, 4 cup vinegar, 1 teaspoon salt. Dissolve gelatine in water, add vinegar, salt and hot water. Stir well. 1 cup boiled water. Let stand until it begins to set and add 14 cup peppers and 14 cup cabbage
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