Club Salad
From The Williamston cook book, 1950
Mrs. Geo. H. Harrison.
Presented as published in 1950. 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
5269Calories
75 gProtein
262 gCarbs
449 gFat
Full nutrition (34 nutrients)
Calories5269 kcal
Protein75 g
Carbohydrates262 g
Fiber34 g
Sugars112 g
Total Fat449 g
Saturated Fat200 g
Monounsaturated Fat141 g
Polyunsaturated Fat29 g
Omega-30 g
Cholesterol965 mg
Sodium3604 mg
Potassium2718 mg
Calcium1490 mg
Iron40 mg
Magnesium698 mg
Phosphorus1693 mg
Zinc9.6 mg
Copper2.3 mg
Manganese5.2 mg
Vitamin D0 mcg
Vitamin C0.6 mg
Vitamin A0.2 mcg
Vitamin E58 mg
Vitamin K23 mcg
Vitamin B60.7 mg
Vitamin B120 mcg
Thiamin (B1)1.4 mg
Riboflavin (B2)3.2 mg
Niacin (B3)17 mg
Folate228 mcg
Choline131 mg
Caffeine0 mg
Water945 g
As published
This recipe was extracted from The Williamston cook book (1950) by N.C.). Christian Women's Fellowship Williamston Christian Church (Williamston, page 51. The excerpt below is the record exactly as published.
CLUB SALAD (Serves 24 1 box gelatine 1 qt. cream, whipped 2 large cans sliced pine- 14 pound blanched almonds apple with juice 1 large can white cherries 1 pint boiling water | 1 quart mayonnaise 34 cup sugar 1 teaspoon salt
Cook this with the app: pantry check, scaling, and the assistant.