Carrot Salad
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
617Calories
5 gProtein
112 gCarbs
21 gFat
Full nutrition (34 nutrients)
Calories617 kcal
Protein4.5 g
Carbohydrates112 g
Fiber7.6 g
Sugars93 g
Total Fat21 g
Saturated Fat3.4 g
Monounsaturated Fat4.7 g
Polyunsaturated Fat13 g
Omega-31.5 g
Cholesterol12 mg
Sodium283 mg
Potassium1094 mg
Calcium101 mg
Iron2.1 mg
Magnesium49 mg
Phosphorus141 mg
Zinc0.7 mg
Copper0.3 mg
Manganese0.4 mg
Vitamin D0.1 mcg
Vitamin C9.3 mg
Vitamin A1006 mcg
Vitamin E1.8 mg
Vitamin K64 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.2 mg
Niacin (B3)1.9 mg
Folate29 mcg
Choline31 mg
Caffeine0 mg
Water127 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.
CARROT SALAD 2 carrots, grated 2 tablespoons sugar 1 apple, grated Pinch of salt 1/2 cup raisins 2 tablespoons mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.