vegetarianpescatariangluten-freedairy-freesoy-freefish-freeshellfish-free
Cherry Salad
From Atlanta women's club cook book, 1921
Serves 6
Recipe by Mrs. O. J. Redwine.
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
252Calories
8 gProtein
10 gCarbs
22 gFat
Full nutrition (34 nutrients)
Calories252 kcal
Protein8.1 g
Carbohydrates9.5 g
Fiber4.9 g
Sugars2.7 g
Total Fat22 g
Saturated Fat1.9 g
Monounsaturated Fat13 g
Polyunsaturated Fat6.5 g
Omega-30.2 g
Cholesterol1.8 mg
Sodium27 mg
Potassium294 mg
Calcium103 mg
Iron1.4 mg
Magnesium103 mg
Phosphorus184 mg
Zinc1.2 mg
Copper0.4 mg
Manganese0.9 mg
Vitamin D0 mcg
Vitamin C2.3 mg
Vitamin A0.9 mcg
Vitamin E9.8 mg
Vitamin K6.9 mcg
Vitamin B60.1 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.4 mg
Niacin (B3)1.4 mg
Folate18 mcg
Choline22 mg
Caffeine0 mg
Water10 g
Estimated from matched ingredients across 6 servings.
As published
This recipe was extracted from Atlanta women's club cook book (1921) by Atlanta woman's club, page 32. The excerpt below is the record exactly as published.
CHERRY SALAD. 1 can white cherries. 1/2 lb. blanched almonds. 1 can sliced pineapple. Mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.