1, 2, 3, 4 Salad

Name: 1, 2, 3, 4 Salad
Ingredients: Dice one slice of pineapple; 1 half banana; 1/2 apple; as much mayonnaise as desired; about half a medium carrot; a small amount of sharp cheese

From The Gertrude Bobbitt Circle cook book, 1948

This makes a whole lunch when prepared to suit one's need.

Presented as published in 1948. 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

230Calories

2 gProtein

35 gCarbs

11 gFat

Full nutrition (34 nutrients)

Calories230 kcal

Protein1.7 g

Carbohydrates35 g

Fiber4.8 g

Sugars22 g

Total Fat11 g

Saturated Fat1.7 g

Monounsaturated Fat2.4 g

Polyunsaturated Fat6.3 g

Omega-30.7 g

Cholesterol5.8 mg

Sodium130 mg

Potassium523 mg

Calcium32 mg

Iron0.5 mg

Magnesium31 mg

Phosphorus49 mg

Zinc0.3 mg

Copper0.1 mg

Manganese0.6 mg

Vitamin D0 mcg

Vitamin C27 mg

Vitamin A508 mcg

Vitamin E1 mg

Vitamin K31 mcg

Vitamin B60.4 mg

Vitamin B120 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.1 mg

Niacin (B3)1.2 mg

Folate29 mcg

Choline21 mg

Caffeine0 mg

Water205 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 61. The excerpt below is the record exactly as published.

1, 2, 3, 4, SALAD Place a nice-sized lettuce leaf on salad plate. Dice one slice of pineapple, 1 half banana, H apple, then sprinkle a few seedless rais- ins, grate about half a medium carrot, then grate a small amount of .sharp cheese, topping the cone-shaped pile with as much mayonnaise as desired

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