Prize Christmas Salad

Name: Prize Christmas Salad
Ingredients: 1 package raspberry gelatin; 1 cup hot water; % cup cold water; small orange cut in chunks; cup pineapple chunks; can whole cranberry sauce; cup chopped walnuts

From Shallowford cookery, 1951

Recipe by Mrs. Orn G Harris

Presented as published in 1951. 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

758Calories

15 gProtein

82 gCarbs

43 gFat

Full nutrition (33 nutrients)

Calories758 kcal

Protein15 g

Carbohydrates82 g

Fiber9.5 g

Sugars67 g

Total Fat43 g

Saturated Fat3.7 g

Monounsaturated Fat5.9 g

Polyunsaturated Fat30 g

Cholesterol0 mg

Sodium41 mg

Potassium808 mg

Calcium167 mg

Iron3 mg

Magnesium136 mg

Phosphorus277 mg

Zinc2.2 mg

Copper1.2 mg

Manganese4.5 mg

Vitamin D0 mcg

Vitamin C126 mg

Vitamin A4.9 mcg

Vitamin E0 mg

Vitamin K2.8 mcg

Vitamin B60.7 mg

Vitamin B120 mcg

Thiamin (B1)0.5 mg

Riboflavin (B2)0.2 mg

Niacin (B3)2.3 mg

Folate73 mcg

Choline14 mg

Caffeine0 mg

Water702 g

As published

This recipe was extracted from Shallowford cookery (1951) by Marie Koury, page 15. The excerpt below is the record exactly as published.

Prize Christmas Salad Dissolve: 1 package raspberry gelatin 1 cup hot water % cup cold water Chill until partially thickened. Fold in: small orange cut in chunks cup pineapple chunks can whole cranberry sauce cup chopped walnuts

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