vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Cherry Salad
From The Monmouth Baptist ladies' cook book, 1907
Serves 3
Presented as published in 1907. 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
758Calories
8 gProtein
55 gCarbs
56 gFat
Full nutrition (34 nutrients)
Calories758 kcal
Protein8.1 g
Carbohydrates55 g
Fiber0 g
Sugars11 g
Total Fat56 g
Saturated Fat8.8 g
Monounsaturated Fat13 g
Polyunsaturated Fat33 g
Omega-33.9 g
Cholesterol31 mg
Sodium506 mg
Potassium953 mg
Calcium53 mg
Iron1.1 mg
Magnesium48 mg
Phosphorus203 mg
Zinc0.8 mg
Copper0.4 mg
Manganese0.3 mg
Vitamin D0.1 mcg
Vitamin C22 mg
Vitamin A39 mcg
Vitamin E2.4 mg
Vitamin K161 mcg
Vitamin B60.4 mg
Vitamin B120.1 mcg
Thiamin (B1)0.3 mg
Riboflavin (B2)0.1 mg
Niacin (B3)6.2 mg
Folate56 mcg
Choline25 mg
Caffeine0 mg
Water275 g
Estimated from matched ingredients across 3 servings.
As published
This recipe was extracted from The Monmouth Baptist ladies' cook book (1907) by Marian B. Sexton, page 41. The excerpt below is the record exactly as published.
CHERRY SALAD. M. B. Sexton. Use large sweet cherries, remove stones and fill cav- ities with nuts, filberts are best. Arrange on lettuce leaves and cover with mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.