Cranberry Salad
From Cook book (Relief Society, Houston, 1963), 1963
Presented as published in 1963. 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
1347Calories
5 gProtein
348 gCarbs
2 gFat
Full nutrition (33 nutrients)
Calories1347 kcal
Protein5.2 g
Carbohydrates348 g
Fiber19 g
Sugars292 g
Total Fat1.6 g
Saturated Fat0.1 g
Monounsaturated Fat0.1 g
Polyunsaturated Fat0.4 g
Cholesterol0 mg
Sodium153 mg
Potassium577 mg
Calcium62 mg
Iron1.5 mg
Magnesium42 mg
Phosphorus105 mg
Zinc0.6 mg
Copper0.4 mg
Manganese1.3 mg
Vitamin D0 mcg
Vitamin C72 mg
Vitamin A18 mcg
Vitamin E6.1 mg
Vitamin K24 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.2 mg
Niacin (B3)0.7 mg
Folate5.7 mcg
Choline33 mg
Caffeine0 mg
Water955 g
As published
This recipe was extracted from Cook book (Relief Society, Houston, 1963) (1963) by Hardy, Joanne (Artist), page 3. The excerpt below is the record exactly as published.
CRANBERRY SALAD Pat Sirrine 1 lb* fresh cranberries , chopped 1 cup sugar Mix together and set aside. 1 pkg, strawberry jello 1 1/2 cup hot water (let cool) Add: 1 small can pineapple 1/2 cup miniature marshmallows 1 cup chopped apple Nuts
Cook this with the app: pantry check, scaling, and the assistant.