vegetarianpescatariangluten-freedairy-freenut-freesoy-freefish-freeshellfish-free
Cherry Salad
From The national course in home economics, 1917
Serves 4
Presented as published in 1917. 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
72Calories
1 gProtein
6 gCarbs
5 gFat
Full nutrition (33 nutrients)
Calories72 kcal
Protein1.1 g
Carbohydrates5.9 g
Fiber0 g
Sugars0.8 g
Total Fat5 g
Saturated Fat0.7 g
Monounsaturated Fat1.1 g
Polyunsaturated Fat2.8 g
Cholesterol0 mg
Sodium55 mg
Potassium220 mg
Calcium22 mg
Iron0.1 mg
Magnesium10 mg
Phosphorus31 mg
Zinc0.3 mg
Copper0.1 mg
Manganese0.1 mg
Vitamin D0 mcg
Vitamin C0.2 mg
Vitamin A0 mcg
Vitamin E0.7 mg
Vitamin K32 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0 mg
Niacin (B3)0.3 mg
Folate0 mcg
Choline0 mg
Caffeine0 mg
Water150 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from The national course in home economics (1917) by Ruth Allen Beezley, page 331. The excerpt below is the record exactly as published.
CHERRY SALAD. Arrange lettuce leaves prettily on flat dish; seed the cherries and place a hazel-nut in center to keep shape; put cherries through the leaves; pour mayonnaise dressing to which has been added a tablespoon- ful of cherry juic
Cook this with the app: pantry check, scaling, and the assistant.