Asheville Salad

Name: Asheville Salad
Ingredients: 1 can tomato soup; 1/2 cup cold water; 3 pkgs. cream cheese; 1 cup mayonnaise; 2 tablespoons gelatine; 1 1/2 cups chopped celery; Green pepper; onions

From Anson County cook book, 1928

Nuts may also be added.

Presented as published in 1928. 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

1708Calories

20 gProtein

34 gCarbs

166 gFat

Full nutrition (34 nutrients)

Calories1708 kcal

Protein20 g

Carbohydrates34 g

Fiber3.3 g

Sugars12 g

Total Fat166 g

Saturated Fat26 g

Monounsaturated Fat37 g

Polyunsaturated Fat99 g

Omega-312 g

Cholesterol93 mg

Sodium1812 mg

Potassium1294 mg

Calcium230 mg

Iron1.6 mg

Magnesium67 mg

Phosphorus186 mg

Zinc1.1 mg

Copper0.6 mg

Manganese0.6 mg

Vitamin D0.4 mcg

Vitamin C19 mg

Vitamin A47 mcg

Vitamin E7.5 mg

Vitamin K362 mcg

Vitamin B60.4 mg

Vitamin B120.3 mcg

Thiamin (B1)0.1 mg

Riboflavin (B2)0.2 mg

Niacin (B3)0.8 mg

Folate44 mcg

Choline98 mg

Caffeine0 mg

Water732 g

As published

This recipe was extracted from Anson County cook book (1928) by First Baptist Church (Wadesboro, N.C.), page 27. The excerpt below is the record exactly as published.

ASHEVILLE SALAD 1 can tomato soup V2 cup cold water 3 pkgs. cream cheese 1 cup mayonnaise 2 tablespoons gelatine 1V2 cups chopped celery Green pepper and onions

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