Cranberry Salad
From Two hundred tested recipes, 1920
Presented as published in 1920. 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
109Calories
5 gProtein
22 gCarbs
1 gFat
Full nutrition (18 nutrients)
Calories109 kcal
Protein4.6 g
Carbohydrates22 g
Total Fat0.5 g
Sodium135 mg
Potassium940 mg
Calcium104 mg
Iron0.2 mg
Magnesium42 mg
Phosphorus124 mg
Zinc1.1 mg
Copper0.2 mg
Manganese0.5 mg
Vitamin K123 mcg
Vitamin B60.3 mg
Thiamin (B1)0.3 mg
Niacin (B3)1.3 mg
Water611 g
As published
This recipe was extracted from Two hundred tested recipes (1920) by North Carolina. Literature and Library Extension Department Woman's Club of Oxford, page 9. The excerpt below is the record exactly as published.
CRANBERRY SALAD Jellied cranberries, head of lettuce, nut meats, olives, celery, mayonnaise dressing.
Cook this with the app: pantry check, scaling, and the assistant.