Frozen Salad

Name: Frozen Salad
Ingredients: 3 cream cheeses; 1 cup pimento olives, chopped; 1 cup mayonnaise; 1 can diced pineapple; Pulp of three oranges; 1 pint whipped cream; 1 cucumber, diced; A little onion juice; 1 can white cherries

From The Gertrude Bobbitt Circle cook book, 1948

Presented as published in 1948. 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

3056Calories

25 gProtein

145 gCarbs

270 gFat

Full nutrition (34 nutrients)

Calories3056 kcal

Protein25 g

Carbohydrates145 g

Fiber16 g

Sugars97 g

Total Fat270 g

Saturated Fat91 g

Monounsaturated Fat67 g

Polyunsaturated Fat103 g

Omega-312 g

Cholesterol449 mg

Sodium1449 mg

Potassium2287 mg

Calcium775 mg

Iron1.6 mg

Magnesium144 mg

Phosphorus630 mg

Zinc3.1 mg

Copper0.5 mg

Manganese0.5 mg

Vitamin D2.3 mcg

Vitamin C299 mg

Vitamin A976 mcg

Vitamin E11 mg

Vitamin K418 mcg

Vitamin B60.7 mg

Vitamin B121.6 mcg

Thiamin (B1)0.7 mg

Riboflavin (B2)0.6 mg

Niacin (B3)2 mg

Folate216 mcg

Choline209 mg

Caffeine0 mg

Water1136 g

As published

This recipe was extracted from The Gertrude Bobbitt Circle cook book (1948) by Central Methodist Church (Spencer, N.C.). Gertrude Bobbitt Circle, page 62. The excerpt below is the record exactly as published.

FROZEN SALAD 3 cream cheeses 1 cup pimento olives, chopped 1 cup mayonnaise 1 can diced pineapple Pulp of three oranges 1 cucumber, diced 1 pint whipped cream A little onion juice 1 can white cherries

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