Asheville Salad

Name: Asheville Salad
Ingredients: 1 cup tomato soup; 1 tablespoon onion, finely chopped; 2 packages cream cheese; 2 tablespoons gelatin; 1 cup mayonnaise; 2 cups celery, finely chopped; 1/2 cup nuts, finely chopped; 2 tablespoons green pepper, finely chopped

From Cook book (Methodist church, Garland NC, 1950), 1950

Presented as published in 1950. 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

1937Calories

27 gProtein

81 gCarbs

168 gFat

Full nutrition (34 nutrients)

Calories1937 kcal

Protein27 g

Carbohydrates81 g

Fiber1.9 g

Sugars11 g

Total Fat168 g

Saturated Fat26 g

Monounsaturated Fat38 g

Polyunsaturated Fat99 g

Omega-312 g

Cholesterol93 mg

Sodium1765 mg

Potassium1767 mg

Calcium179 mg

Iron3.2 mg

Magnesium92 mg

Phosphorus345 mg

Zinc1.4 mg

Copper1 mg

Manganese0.6 mg

Vitamin D0.4 mcg

Vitamin C66 mg

Vitamin A100 mcg

Vitamin E7.7 mg

Vitamin K364 mcg

Vitamin B60.8 mg

Vitamin B120.3 mcg

Thiamin (B1)0.4 mg

Riboflavin (B2)0.3 mg

Niacin (B3)10 mg

Folate102 mcg

Choline98 mg

Caffeine0 mg

Water554 g

As published

This recipe was extracted from Cook book (Methodist church, Garland NC, 1950) (1950) by Methodist Church (U.S.). Woman's Society of Christian Service (Garland, N.C.), page 24. The excerpt below is the record exactly as published.

ASHEVILLE SALAD 1 cup tomato soup 1 tablespoon onion, finely 2 packages cream cheese chopped 2 tablespoons gelatin 2 tablespoons green pepper, 1 cup mayonnaise finely chopped 2 cups celery, finely l/2 cup nuts, finely chopped

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