vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Cherry Salad
From Lowney's cook book, 1907
Serves 4
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
564Calories
6 gProtein
17 gCarbs
53 gFat
Full nutrition (34 nutrients)
Calories564 kcal
Protein5.9 g
Carbohydrates17 g
Fiber1.6 g
Sugars9.8 g
Total Fat53 g
Saturated Fat6.7 g
Monounsaturated Fat9.9 g
Polyunsaturated Fat34 g
Omega-32.2 g
Cholesterol17 mg
Sodium318 mg
Potassium445 mg
Calcium65 mg
Iron0.8 mg
Magnesium59 mg
Phosphorus149 mg
Zinc1 mg
Copper0.4 mg
Manganese1 mg
Vitamin D0.1 mcg
Vitamin C7.1 mg
Vitamin A6.6 mcg
Vitamin E1.4 mg
Vitamin K68 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.4 mg
Folate2.1 mcg
Choline14 mg
Caffeine0 mg
Water120 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Lowney's cook book (1907) by Maria Willett Howard, page 70. The excerpt below is the record exactly as published.
Cherry Salad Remove stones from two cups cherries. To cherries add one cup chopped English walnuts, one cup chopped celery, and three fourths cup mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.