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Club House Salad
From San Rafael cook book, 1906, 1906
Serves 1
Presented as published in 1906. 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
827Calories
36 gProtein
64 gCarbs
47 gFat
Full nutrition (34 nutrients)
Calories827 kcal
Protein36 g
Carbohydrates64 g
Fiber3.7 g
Sugars4.7 g
Total Fat47 g
Saturated Fat11 g
Monounsaturated Fat16 g
Polyunsaturated Fat15 g
Omega-31.4 g
Cholesterol757 mg
Sodium981 mg
Potassium510 mg
Calcium177 mg
Iron6.7 mg
Magnesium67 mg
Phosphorus503 mg
Zinc3.4 mg
Copper0.4 mg
Manganese0.8 mg
Vitamin D4.5 mcg
Vitamin C36 mg
Vitamin A312 mcg
Vitamin E3.8 mg
Vitamin K46 mcg
Vitamin B60.4 mg
Vitamin B122.3 mcg
Thiamin (B1)0.2 mg
Riboflavin (B2)1.1 mg
Niacin (B3)1.7 mg
Folate117 mcg
Choline602 mg
Caffeine0 mg
Water249 g
As published
This recipe was extracted from San Rafael cook book, 1906 (1906) by Katherine Golden Bitting Collection on Gastronomy (Library of Congress), page 40. The excerpt below is the record exactly as published.
CLUB HOUSE SALAD— Mrs. Bernhard Johnson, S. F. 3 handsful macaroni boiled in salted water untiil well done. Chop into small pieces after draining. 4 hard boiled eggs, whites chopped and yolks mashed fine; 2 or 3 olives, a sharp pickle, a piece of red pep- per and a suspicion of onSon, grateidi is best. One cup vrhlte celery cut fine. Mix all together with a stiff mayonnaise
Cook this with the app: pantry check, scaling, and the assistant.