24-Hour Salad

Name: 24-Hour Salad
Ingredients: 2 eggs (beaten); 2 cups white cherries, cut in halves; 2 cups pineapple, cut in pieces; 2 oranges, cut in pieces; 4 tablespoons sugar; 2 tablespoons butter; | cup cream

From Prestcold cold cookery, 1930

(This makes a delicious party salad and serves 12 to 14.)

Presented as published in 1930. 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

1728Calories

26 gProtein

210 gCarbs

117 gFat

Full nutrition (34 nutrients)

Calories1728 kcal

Protein26 g

Carbohydrates210 g

Fiber21 g

Sugars168 g

Total Fat117 g

Saturated Fat51 g

Monounsaturated Fat21 g

Polyunsaturated Fat2.3 g

Omega-30 g

Cholesterol676 mg

Sodium198 mg

Potassium2196 mg

Calcium446 mg

Iron4.6 mg

Magnesium150 mg

Phosphorus488 mg

Zinc2.8 mg

Copper0.9 mg

Manganese4.5 mg

Vitamin D2 mcg

Vitamin C428 mg

Vitamin A222 mcg

Vitamin E2 mg

Vitamin K16 mcg

Vitamin B61.1 mg

Vitamin B120.9 mcg

Thiamin (B1)0.9 mg

Riboflavin (B2)0.8 mg

Niacin (B3)4 mg

Folate248 mcg

Choline368 mg

Caffeine0 mg

Water1169 g

As published

This recipe was extracted from Prestcold cold cookery (1930) by Pressed Steel Co. Ltd, page 9. The excerpt below is the record exactly as published.

24-HOUR SALAD 2 eggs (beaten) 2 cups white cherries, cut in halves 4 tablespoons vinegar 2 cups pineapple, cut in pieces 4 tablespoons sugar 2 oranges, cut in pieces 2 tablespoons butter 2 cups marshmallows, cut in quarters | cup cream

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