Vegetable Salad
From The Warrenton cook book, 1951
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
As published
This recipe was extracted from The Warrenton cook book (1951) by Warrenton Woman's Club (N.C.), page 21. The excerpt below is the record exactly as published.
VEGETABLE SALAD 2 envelopes gelatine Yt. salt YC. cold water 1 lemon (juice) 2 c. vinegar 2c. cut celery 1 c. cut cabbage 2 pimentoes shredded 2 c. boiling water 1, c. nut meats PEGesucay
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