vegetarianveganpescatariangluten-freedairy-freeegg-freesoy-freefish-freeshellfish-free
Cranberry Salad
From Delicacies, 1929
Serves 4
Presented as published in 1929. 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
679Calories
7 gProtein
118 gCarbs
22 gFat
Full nutrition (33 nutrients)
Calories679 kcal
Protein7.4 g
Carbohydrates118 g
Fiber4.6 g
Sugars88 g
Total Fat22 g
Saturated Fat1.9 g
Monounsaturated Fat3 g
Polyunsaturated Fat15 g
Cholesterol0 mg
Sodium96 mg
Potassium431 mg
Calcium74 mg
Iron1.8 mg
Magnesium58 mg
Phosphorus142 mg
Zinc1 mg
Copper0.4 mg
Manganese1.2 mg
Vitamin D0 mcg
Vitamin C2.8 mg
Vitamin A5.5 mcg
Vitamin E2.6 mg
Vitamin K4.4 mcg
Vitamin B60.3 mg
Vitamin B120 mcg
Thiamin (B1)0.1 mg
Riboflavin (B2)0.1 mg
Niacin (B3)0.7 mg
Folate2.8 mcg
Choline11 mg
Caffeine0 mg
Water243 g
Estimated from matched ingredients across 4 servings.
As published
This recipe was extracted from Delicacies (1929) by Thursday Club (San Diego, Calif.), page 8. The excerpt below is the record exactly as published.
Cranberry Salad 1 qt. unstrained cranberry 1^2 cups finely cut celery sauce 1 cup chopped walnuts
Cook this with the app: pantry check, scaling, and the assistant.