Cherry Salad
From The Federation cook book, 1910
Recipe attributed to Miss FLORENCE P. WEIMER.
Presented as published in 1910. 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
2447Calories
11 gProtein
79 gCarbs
239 gFat
Full nutrition (33 nutrients)
Calories2447 kcal
Protein11 g
Carbohydrates79 g
Fiber6.5 g
Sugars59 g
Total Fat239 g
Saturated Fat58 g
Monounsaturated Fat58 g
Polyunsaturated Fat111 g
Cholesterol178 mg
Sodium1185 mg
Potassium1062 mg
Calcium293 mg
Iron1.8 mg
Magnesium62 mg
Phosphorus333 mg
Zinc1.4 mg
Copper0.2 mg
Manganese0.2 mg
Vitamin D0.9 mcg
Vitamin C22 mg
Vitamin A450 mcg
Vitamin E30 mg
Vitamin K70 mcg
Vitamin B60.3 mg
Vitamin B120.7 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)0.4 mg
Niacin (B3)0.7 mg
Folate19 mcg
Choline60 mg
Caffeine0 mg
Water449 g
As published
This recipe was extracted from The Federation cook book (1910) by Bertha L. Turner, page 11. The excerpt below is the record exactly as published.
Cherry Salad 1 pint of white cherries stoned. Stuffed with whole filberts. Serve on lettuce leaf with half whipped cream and mayonnaise dressing
Cook this with the app: pantry check, scaling, and the assistant.