Regal Dressing
From Recipes from our hearth, 1960
Recipe by Mrs. Barbara Davis
Presented as published in 1960. 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
1523Calories
9 gProtein
46 gCarbs
145 gFat
Full nutrition (34 nutrients)
Calories1523 kcal
Protein9.2 g
Carbohydrates46 g
Fiber0 g
Sugars23 g
Total Fat145 g
Saturated Fat41 g
Monounsaturated Fat32 g
Polyunsaturated Fat62 g
Omega-37.4 g
Cholesterol181 mg
Sodium1025 mg
Potassium390 mg
Calcium263 mg
Iron0.4 mg
Magnesium26 mg
Phosphorus271 mg
Zinc1.1 mg
Copper0.1 mg
Manganese0 mg
Vitamin D0.3 mcg
Vitamin C0 mg
Vitamin A22 mcg
Vitamin E4.5 mg
Vitamin K228 mcg
Vitamin B60.1 mg
Vitamin B120.3 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate7.3 mcg
Choline47 mg
Caffeine0 mg
Water206 g
As published
This recipe was extracted from Recipes from our hearth (1960) by N.C.) Advent Moravian Church (Winston-Salem, page 49. The excerpt below is the record exactly as published.
REGAL DRESSING 2 3 0%. pkgs. strawberry~flavored gelatin 2 cups boiling water 14 cups cold water 1 cup cubed apples | cup thinly sliced celery cup chopped walnuts Dissolve gelatin in boiling water, stir in cold water. Chill until thickened; fold in apples, celery and nuts. Pour into 5 cup ring mold. Chill until firm. Unmold, surround with lettuce. Fill center with Regal Dressing; garnish with apple slices and walnut half, if desired. 6 to 8 servings. 2235 SALADS REGAL DRESSING l cup dairy sour cream 5S cup mayonnaise 13 cups minature marshmallows
Cook this with the app: pantry check, scaling, and the assistant.