Reception Salad

Name: Reception Salad
Ingredients: 1 package lemon jello; Juice from 1 large can crushed pineapple; Water - add to juice to mke 2 cups liquid; 2 packages cream cheese; 1 sml1l can pimento; 1/2 eup celery cut fine; 2/3 cup walnut meats - cut fine; 1/8 tap. salt; 1/2 pint whipping cream - whipped

From Our favorite recipes (Stake Relief Society, 1954), 1954

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

934Calories

24 gProtein

13 gCarbs

87 gFat

Full nutrition (33 nutrients)

Calories934 kcal

Protein24 g

Carbohydrates13 g

Fiber0 g

Sugars0 g

Total Fat87 g

Saturated Fat49 g

Monounsaturated Fat19 g

Polyunsaturated Fat0.5 g

Cholesterol298 mg

Sodium520 mg

Potassium820 mg

Calcium220 mg

Iron3.3 mg

Magnesium52 mg

Phosphorus342 mg

Zinc3.5 mg

Copper0.2 mg

Manganese0.1 mg

Vitamin D0 mcg

Vitamin C0 mg

Vitamin A0 mcg

Vitamin E0.2 mg

Vitamin K5.6 mcg

Vitamin B60.7 mg

Vitamin B125.5 mcg

Thiamin (B1)0.3 mg

Riboflavin (B2)0.4 mg

Niacin (B3)6.3 mg

Folate11 mcg

Choline0 mg

Caffeine0 mg

Water786 g

As published

This recipe was extracted from Our favorite recipes (Stake Relief Society, 1954) (1954) by Church of Jesus Christ of Latter-day Saints. New York New York Stake. Relief Society, page 14. The excerpt below is the record exactly as published.

RECEPTION SALAD 1 package lemon jello Juice from 1 large can crushed pineapple Water - add to juice to mke 2 cups liquid 2 packages cream cheese 1 sml1l can pimento Crushed pineapple from above can 1/2 eup celery cut fine 2/3 cup walnut meats - cut fine 1/8 tap. salt 1/2 pint whipping cream - whipped

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