Pistachio Salad

Name: Pistachio Salad
Ingredients: one half box of gelatin; one half cup of cold water; one cup of boiling water; two tablespoons of sugar; the juice of two oranges; one lemon; one half pound of chopped walnuts; two cups of chopped celery

From Principles of cooking, 1914

Serve with cooked or mayonnaise dressing.

Presented as published in 1914. 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

2201Calories

44 gProtein

154 gCarbs

161 gFat

Full nutrition (33 nutrients)

Calories2201 kcal

Protein44 g

Carbohydrates154 g

Fiber26 g

Sugars61 g

Total Fat161 g

Saturated Fat14 g

Monounsaturated Fat22 g

Polyunsaturated Fat112 g

Cholesterol0 mg

Sodium981 mg

Potassium3007 mg

Calcium734 mg

Iron22 mg

Magnesium431 mg

Phosphorus1024 mg

Zinc7.2 mg

Copper3 mg

Manganese7.4 mg

Vitamin D0 mcg

Vitamin C245 mg

Vitamin A41 mcg

Vitamin E0.8 mg

Vitamin K3.9 mcg

Vitamin B62.1 mg

Vitamin B120 mcg

Thiamin (B1)1.2 mg

Riboflavin (B2)0.5 mg

Niacin (B3)7.8 mg

Folate183 mcg

Choline41 mg

Caffeine0 mg

Water1147 g

As published

This recipe was extracted from Principles of cooking (1914) by Emma Conley, page 69. The excerpt below is the record exactly as published.

Pistachio Salad. — Soak one half box of gelatin in one half cup of cold water. Add one cup of boiling water, two tablespoons of sugar, the juice of two oranges and one lemon. Color with green coloring. Turn into cups to 182 GELATINS AND ICES stiffen. After the gelatin begins to set, add one half pound of chopped walnuts, two cups of chopped celery

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