vegetarianpescatariannut-freeegg-freesoy-freefish-freeshellfish-free
Adirondack Salad
From Delta Gamma cook book, 1922
Serves 1
Presented as published in 1922. 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
148Calories
7 gProtein
15 gCarbs
7 gFat
Full nutrition (34 nutrients)
Calories148 kcal
Protein6.6 g
Carbohydrates15 g
Fiber2.7 g
Sugars9.2 g
Total Fat7.2 g
Saturated Fat3.9 g
Monounsaturated Fat1.5 g
Polyunsaturated Fat0.4 g
Omega-30 g
Cholesterol20 mg
Sodium495 mg
Potassium133 mg
Calcium176 mg
Iron0.6 mg
Magnesium16 mg
Phosphorus127 mg
Zinc1 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C2.7 mg
Vitamin A91 mcg
Vitamin E0.4 mg
Vitamin K30 mcg
Vitamin B60.1 mg
Vitamin B120.2 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.4 mg
Folate20 mcg
Choline13 mg
Caffeine0 mg
Water102 g
As published
This recipe was extracted from Delta Gamma cook book (1922), page 28. The excerpt below is the record exactly as published.
Adirondack Salad 3 tablespoons canned peas 3 tablespoons diced cheese 3 tablespoons diced onions 3 tablespoons Heinze sweet cucumber pickles
Cook this with the app: pantry check, scaling, and the assistant.