Emerald 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
1850Calories
48 gProtein
71 gCarbs
159 gFat
Full nutrition (34 nutrients)
Calories1850 kcal
Protein48 g
Carbohydrates71 g
Fiber18 g
Sugars24 g
Total Fat159 g
Saturated Fat21 g
Monounsaturated Fat65 g
Polyunsaturated Fat67 g
Omega-35.9 g
Cholesterol46 mg
Sodium970 mg
Potassium1842 mg
Calcium1084 mg
Iron6 mg
Magnesium453 mg
Phosphorus1225 mg
Zinc6.6 mg
Copper1.6 mg
Manganese3.1 mg
Vitamin D10 mcg
Vitamin C41 mg
Vitamin A159 mcg
Vitamin E41 mg
Vitamin K180 mcg
Vitamin B60.3 mg
Vitamin B120.5 mcg
Thiamin (B1)0.4 mg
Riboflavin (B2)2.5 mg
Niacin (B3)5.7 mg
Folate89 mcg
Choline154 mg
Caffeine0 mg
Water690 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.
EMERALD SALAD Marion Dearden Mix 2 pkg, lime Jello and 2 cups hot water-- Set until thick--Whip — Add 1/2 cup mayonnaise (not salad dressing) -- Mix well with whipped Jello--Add 1 #2 can crushed pineapple, 1 lg„ carton Farmer” s style cottage cheese, 1 cup chopped nuts and 1 cup evaporated milk which has been chilled in regrigerator
Cook this with the app: pantry check, scaling, and the assistant.