vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Candle Salad
From Atlanta women's club cook book, 1921
Serves 5
Recipe by Mrs. E. A. Stevens.
Presented as published in 1921. 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
523Calories
4 gProtein
56 gCarbs
34 gFat
Full nutrition (34 nutrients)
Calories523 kcal
Protein3.8 g
Carbohydrates56 g
Fiber5.8 g
Sugars29 g
Total Fat34 g
Saturated Fat5.4 g
Monounsaturated Fat7.5 g
Polyunsaturated Fat20 g
Omega-32.4 g
Cholesterol19 mg
Sodium302 mg
Potassium955 mg
Calcium39 mg
Iron0.8 mg
Magnesium68 mg
Phosphorus83 mg
Zinc0.6 mg
Copper0.3 mg
Manganese1.1 mg
Vitamin D0.1 mcg
Vitamin C59 mg
Vitamin A14 mcg
Vitamin E1.7 mg
Vitamin K98 mcg
Vitamin B60.8 mg
Vitamin B120.1 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate52 mcg
Choline37 mg
Caffeine0 mg
Water332 g
Estimated from matched ingredients across 5 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 30. The excerpt below is the record exactly as published.
CANDLE SALAD. 8 medium uniform bananas 8 red cherries or strawberries. peeled. 1 cup mayonnaise. 8 slices pineapple. 1 head lettuce. 4 medium sized green bell pep- pers
Cook this with the app: pantry check, scaling, and the assistant.