Pineapple-Pimento Salad

Name: Pineapple-Pimento Salad
Ingredients: 1 package lime Jello; 1.5 cups water (1 cup hot to dissolve Jello, 0.5 cup cool); 1 small can, with juice, crushed pineapple; 1 small can pimento (cut fine); 2 stalks celery (chopped fine); Dash of salt; Nuts, if desired

From Quaker recipes, 1954

Will fill nine individual molds.

Presented as published in 1954. 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

13Calories

0 gProtein

3 gCarbs

0 gFat

Full nutrition (33 nutrients)

Calories13 kcal

Protein0.4 g

Carbohydrates2.7 g

Fiber0 g

Sugars0 g

Total Fat0.1 g

Saturated Fat0 g

Monounsaturated Fat0 g

Polyunsaturated Fat0 g

Cholesterol0 mg

Sodium88 mg

Potassium216 mg

Calcium48 mg

Iron0 mg

Magnesium12 mg

Phosphorus17 mg

Zinc0.1 mg

Copper0 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0 mg

Vitamin K0 mcg

Vitamin B60 mg

Vitamin B120 mcg

Thiamin (B1)0 mg

Riboflavin (B2)0 mg

Niacin (B3)0 mg

Folate0 mcg

Choline0 mg

Caffeine0 mg

Water431 g

As published

This recipe was extracted from Quaker recipes (1954) by High Point Friends Meeting. Woman's Auxiliary, page 56. The excerpt below is the record exactly as published.

PINEAPPLE-PIMENTO SALAD 1 package lime Jello 1 small can, with juice, 1% cups water (1 cup hot to crushed pineapple dissolve Jello, 4% cup 1 small can pimento (cut fine) cool) 2 stalks celery (chopped fine) 1 package Philadelphia cream Dash of salt cheese | Nuts, if desired

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